Title: Saffron Rice
Categories: Greek Side dish
Yield: 4 Servings

		Karen Mintzias
25		Saffron strands
1/2	c	Hot water
2	tb	Olive oil
1 1/2	c	Basmati rice
2 1/2	c	Water
		Salt; to taste

Soak the saffron in the hot water for 10-15 minutes. Put the rice in a strainer and rinse under hot water until it runs clear. Then rinse again under cold water and leave to drain.

Heat the oil in a saucepan and add the rice. Saut‚ until it becomes translucent. Add the remaining amount of water and salt, bring to a boil, and add the saffron infusion. Stir, cover tightly, and leave to simmer on a very low heat (preferably on a heat diffuser) - for about 20 minutes, until craters from on the surface.

Stretch a piece of cheesecloth or a dish towel over the top, cover tightly with a lid, and leave in a warm corner to rest for 10-15 minutes. The cloth will absorb the steam from the rice and allow the grains to separate.

Source: Recipe from a Greek Island - by Susie Jacobs ISBN: 0-671-74531-X

Typed for you by Karen Mintzias

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