| Level: | Easy |
| Total: | 30 min |
| Prep: | 10 min |
| Inactive: | 5 min |
| Cook: | 15 min |
| Yield: | 4 to 6 servings |
| Level: | Easy |
| Total: | 30 min |
| Prep: | 10 min |
| Inactive: | 5 min |
| Cook: | 15 min |
| Yield: | 4 to 6 servings |
Ingredients
- 2 cups basmati rice
- 1 tablespoon olive oil
- 1 clove garlic, smashed
- 3 to 4 threads saffron
- Pinch of cayenne pepper
- 3 to 3 1/2 cups chicken stock
- 1/4 cup almond slivers, toasted
- 1 teaspoon lemon zest
- Salt and freshly ground black pepper
Instructions
- Rinse the rice in a colander under cold water until it runs clear, picking out any little pieces of grit or debris. Shake off the excess water. Heat a pot over medium heat, and then add the rice, oil, garlic, saffron and cayenne pepper. Stir and toast the rice until the cayenne and saffron are fragrant, about 4 minutes. Shake the pot to level out the rice, and then add the chicken stock to fill about 1/2-inch over the rice. Bring to a boil, and then lower to a simmer and cover to cook for 15 minutes. Remove from the heat and let the rice stand another 5 minutes, covered. Fluff with a fork. Stir in the almond slivers and lemon zest, season with salt and pepper and serve.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 329 |
| Total Fat | 7 g |
| Saturated Fat | 1 g |
| Carbohydrates | 56 g |
| Dietary Fiber | 2 g |
| Sugar | 2 g |
| Protein | 9 g |
| Cholesterol | 4 mg |
| Sodium | 468 mg |
| Serving Size | 1 of 6 servings |
| Calories | 329 |
| Total Fat | 7 g |
| Saturated Fat | 1 g |
| Carbohydrates | 56 g |
| Dietary Fiber | 2 g |
| Sugar | 2 g |
| Protein | 9 g |
| Cholesterol | 4 mg |
| Sodium | 468 mg |
Reviews
Excellent rice recipe. Everyone loves it and it’s a pretty yellow. I often serve it with fish. The only problem are the amounts. I made the recipe for a dinner party of 6 and had at least twice as much as I needed.
I made half the recipe and used chopped pistachios instead of almonds and it was quite a hit! Can’t wait to have the rest for lunch tomorrow, to which I’m adding peas! 🙂 I feel like this was the best rice I’ve made in my 20+ years of cooking.
I had to add more stock to this as it was drying out as it cooked. I’d cut the recipe in half and used between 1 1/2and 1 3/4 c stock. Added another 1/4 c and it still wasn’t enough. Worst problem was my saffron never melted. That’s never happened before. Next time I’ll make an infusion with the stock and add the extra salt to it before putting it into the rice.
This rice is VERY tasty – I wound up having to use quite a bit more chicken stock though & cook a bit longer because the rice was still a tad crunchy. I also used 2 cloves of garlic pressed through the garlic press because I wasn’t sure what was to become of the smashed garlic clove. I would like to add fresh peas to this but I couldn’t find any. Next time I would like to add a vegetable but outside of mushrooms, I can’t think of what the best option would be. Also next time I make it I will add the salt & pepper with the liquid for better flavor.
I loved this rice. It turned out great and very simple. I didn’t have basmati rice so I used enriched rice. The package said not to rince so I didn’t. The dish has mild flavor and the texture was perfict. I cooked the rice according to the package directions but let it sit 20 minutes off the stove before fluffing.The lemon zest is a must. We had this with a spicy stew. I was looking for safron rice recipies when I found this one and it is so much easier then trying to make a risoto.
Very good recipe but next time I think I will double up on the ginger and lemon zest because their flavor was a bit too settle for me. Also it helps to soak the rice a few hours before preparing this dish.
Excellent rice-agree about the rinsing off also. The zest added the perfect freshness to it and the sliced almonds as well for a crunch factor. will make again
Sunny’s tip about running water over the rice until it runs clear was the key to this dish. the rice had a lot of flavor and was very tasty as leftovers, especially with the cauliflower curry sauce dish. I’ll be making rice this way from now on. Thanks Sunny for a great tip!