Today I am going to make a really nice rice dish. I guess it is kind of a Middle Eastern recipe but then do not send me your emails this is not authentic; I know it is not authentic nothing I make is authentic.
This is Saffron rice with currant and almonds and I am going to do the really quick version and this is the start of the show here. This is Saffron and if you Google that fascinating spice. They got to pick like a thousand little of those plants to make one teaspoon and so forth. It is really expensive, but we are gong to use my classic [Muffled] rice recipe which is two cups of rice to three cups of liquid. But here is how we are going to start.
We are going to put our two cups rice in, and again all the ingredients will be on the blog foodwishes.com. I am putting two teaspoon of olive oil and just a pinch which means as much as I could fit between my fore finger and my thumb of the saffron which I kind of smooched up and kind of ground between my fingers. And that is what is going to give the rice as incredible aroma and flavoring color.
Then I add a two tablespoons of black currants, you can use any currant you want. Currants are just little dried fruit like raisin but really interesting flavor, get yourself some currants right next to raisins in the store, and a half a handful of almond maybe third of a cup. And this rice is what I serve under my [Muffled] chicken it is just a nice little change of taste regular plain white rice. Big pinch of salt does not hurt, now on the Blog I am going to explain why this is a really quick version.
See normally you make a stock out of the saffron and with some chicken stock and then you use it to make the rice, but we are doing really quick version. That is why I want you to do is give that stir, so all the rice kernels coded with that olive oil and that saffron is mixed around pretty good. We are going to throw in a tablespoon of butter and three cups of cold water and again very often this is maybe your stock, but this is the quick I want to make it at home. I am doing a bunch of prep version. Give it a stir, now I will explain it hat the end of the clip some of the difference is in the methods. ]
All right, so once it is stirred up I want you to put them on the stove until it just starts to come to a boil and again if you watch the [Muffled] rice we are using the exact same method. As soon as it comes to a simmer, and just begins to boil you can see the bubble break in the surface alright. Give a one quick stir with a fork, turn your heat down to low, very low. Put the lid down, you can see me, see I am holding the camera look at my camera. Alright put the heat down to low and simmer extremely well for 20 minutes, take the lid off to release the steam alright the heat is off. Put the lid back on, and just let it set for another five minutes then you are going to fluff it up with the tip of your fork and there you go. Saffron plus my rice with currants and almonds.
All right now this is the really quick home version, if you make a chicken stock and then turn that saffron into three cups of chicken stock and simmer up for 20 minutes, it will infuse more the flavor, it will even get more yellow. But the danger with this method is that wherever the little strands and the orange works you are going to get like darker pieces of rice that have more yellow but anyway, if you do not have a time why bother this. Works all great, looks out great, it is delicious it was perfect underneath those chicken legs I did.
That is the quick version, you read the blog for the more extravagant versions and make sure you check out the money rice clip. Give it a try and enjoy.
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