





Next, fill a wooden spoon (not overflowing) with salt and pour into the rice & water. The rice will need 3 wooden spoonfuls of salt.


Immediately drain the rice into a colander.


Pour vegetable oil into the bottom of the same pot you boiled the rice in. It should just cover the bottom (1/2 to 3/4 cup).

**NOTE: You can also slice a potato and place it on the bottom as well. My family prefers the tortilla. If you do use tortillas, make sure you only use one single layer. Any more and the steam can't get through to cook the rice.

Pour the rice over the tortilla. It's best to try and shape the rice into a pyramid in the pot. The rice should not be level. It's easier to spoon the rice (rather than pour) into a pyramid shape.
If you have some saffron, grind up 1 teaspoon.
Mix the saffron into 1/2 cup boiling water. If you don't have saffron, you can just use 1/2 cup lukewarm water. The liquid is needed to steam the rice.

Pour the saffron water equally over the rice.

Pour the rice over the tortilla. It's best to try and shape the rice into a pyramid in the pot. The rice should not be level. It's easier to spoon the rice (rather than pour) into a pyramid shape.



Pour the saffron water equally over the rice.
2 comments:
EXCELLENT. YOU TEACH PROFESIONALLY.
I don't use minute rice, but that's a far stretch from the long grain I use. Erin, plug your ears . . .. I can't bring myself to like Saffron.
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