Lemon Scented Saffron Rice Recipes

EASY SAFFRON RICE

Steps:

• Gather the ingredients.
• Pour the stock into a medium-sized pot with a tight-fitting lid. Place the pot on the stove over high heat.
• While the stock is coming to a boil, add the turmeric, saffron, chile (if using), and a squeeze of lemon or lime juice. Stir well.
• Add the rice plus 1 1/2 tablespoons fish sauce (or 1/4 teaspoon salt) and stir. Bring to a boil.
• Reduce the heat to low and cover tightly with a lid. Cook 12 to 15 minutes, or until liquid has been absorbed by the rice. (Insert a fork or knife straight down into the pot and push the rice aside. If you see liquid, it still needs more time to cook.)
• When most of the liquid is gone, turn off the heat and place the lid on tightly. Allow the pot to remain on the burner for another 5 to 10 minutes, or until you're ready to eat. The residual heat inside the pot will finish steaming the rice. The rice will stay warm in this way for 1 hour or more.
• Before serving, remove the lid and fluff rice with chopsticks or a fork. Taste test for salt, adding 1/2 tablespoon more fish sauce or a little more salt if needed (the amount will depend on the saltiness of your stock). If the rice tastes too salty, add another squeeze of lemon juice.

LEMON SCENTED RICE

Steps:

• Heat the olive oil in a saucepan over medium heat. Add the onion, 1 teaspoon of salt, ginger, and bay leaf, stirring occasionally, until the onion is tender and translucent, about 6 minutes.
• Add the rice and cook until it begins to brown, about 4 minutes. Stir in the water along with the lemon zest. Bring to a simmer. Reduce the heat to low, cover, and cook for 15 minutes. Pull from the heat and set aside for 5 minutes undisturbed. Fluff with a fork season with some pepper and serve.

LEMON-SCENTED SAFFRON RICE

Steps:

• Melt butter in heavy large saucepan over medium heat. Add shallots and saffron and cook 3 minutes, stirring occasionally. Add rice and stir to coat. Add stock and lemon juice; bring to boil. Reduce heat to low, stir and cover. Let simmer until creamy and tender, stirring vigorously every 10 minutes, 20 to 25 minutes. Add lemon peel and chives. Season with salt and pepper. Stir vigorously until well combined.

SAFFRON AND PRESERVED LEMON SCENTED SHRIMP RICE PILAF

Steps:

• In a medium saucepan, add 2 tablespoons of the vegetable oil and heat. Add the onions and saute for 3 minutes, until soft and translucent. Add the garlic and saute for another 2 minutes. Add the saffron threads and saute for 1 minute. Season with salt. Add the rice and saute, stirring constantly for 2 minutes. Add the water and cover the pot. Lower the heat to simmer and cook for 20 minutes. Remove from the heat and let sit, covered for 5 minutes. Uncover and fluff with a fork. While the rice is cooking, in a saute pan, over high heat, add the remaining vegetable oil. When the oil is hot, add the tomatoes and the cayenne pepper. Saute for 5 minutes, or until the liquid begins to evaporate. Add the olives, shrimp and preserved lemons and cook until the shrimp turn pink and their tails curl completely, about 4 to 5 minutes. Be careful not to overcook. Season with salt and pepper. Add the shrimp mixture to the rice mixture and mix well. Check for seasoning. Garnish with almonds and parsley.

LEMON SAFFRON RICE

Steps:

• prepare as above