Saffron Rice

Rice is cold, sweet, and heavy. It reduces Vata and Pitta and increases Kapha. But this is a good way to prepare rice for Kapha types because the saffron is a heating herb, and by frying the rice in a littie oil before boiling, it becomes less heavy. Vata types can use the heat of saffron, but the rice does not need to be fried first. Those with Pitta constitutions do not need to lighten the rice by frying either. Saffron can be eaten in moderation by Pitta in cold months. Baking rice in a casserole is easy and makes dependably fluffV rice.

Makes 2 cups

2 tablespoons ghee

1 cup washed basmati rice or other long-grain white rice

2 cups boiling water 1/2 teaspoon salt

1/4 teaspoon crumbled saffron, or to taste

1. Preheat the oven to 350°F.

2. Heat 1 tablespoon ghee in a frying pan over moderate heat. Add the washed rice and stir to coat each grain. Fry for 3 to 4 minutes. Pour the water, the salt, and the saffron into a 2-quart casserole. Sdr in the remaining ghee. Spread the rice evenly on the bottom. Cover tighdy with foil and bake for 30 minutes. Fluff the rice with a fork when it is done and again before serving.

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Post tags, indian saffron rice, persian saffron rice, saffron basmati rice, saffron brown rice, saffron recipes, saffron rice cooker, spanish saffron rice.

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