Exotic Saffron Rice
5 cups original Uncle Ben’s rice (long grain)
9 cups water
Salt, to taste
300 g carrots (cleaned and cut into julienne or thin strips)
100 g sliced orange peel from 3 - 4 large “untreated” oranges
100 g sugar
50 - 100 g butter
1 tblsp saffron threads (pound with pestle in mortar)
100 - 150 g golden raisins
100 - 150 g dark raisins
150 g peeled and sliced almonds
150 g sweet shelled pistachio nuts
1/2 - 1 cup water
In a big pot place rice with water and salt. Bring water to boil, lower heat and let rice simmer for about 8 - 10 minutes or until rice is nearly cooked. Set aside.
In two separate pots, blanch carrots and cook orange peel in water for 5 minutes, Drain and set aside.
In another deep skillet or pot, melt the sugar and when caramelized add the butter and stir continuously with a wooden spoon until thoroughly blended. Add the saffron and mix.
Add the carrot slices and sauté in caramel butter for I - 2 minutes. Add the orange peel, raisins, almonds and pistachio nuts and mix well.
Now add the rice, a little at a time. Mix carefully. Cook for a few minutes over low heat adding 1/2 - I cup of water if necessary.
Serve immediately with chicken or turkey.
Yield: 12 - 15 servings
This is a large recipe but you can easily cut it in half or less!
This is an excellent buffet dish and can be served as an exotic rice salad at room temperature.
For another great variation, use apricots and pine nuts instead of the orange and almond slivers.
For Thanksgiving or Christmas:Instead of making a stuffing, use the exotic saffron rice as an accompaniment.
© KartiasM - December 2016