Saffron Rice

Course : Greek
Serves: 4
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25 pieces saffron strands
1/2 cup hot water
2 tablespoons olive oil
1 1/2 cups basmati rice
2 1/2 cups water
1 teaspoon salt -- to taste

Preparation / Directions:

Soak the saffron in the hot water for 10-15 minutes. Put the rice in a strainer and rinse under hot water until it runs clear. Then rinse again under cold water and leave to drain. Heat the oil in a saucepan and add the rice. Sauté until it becomes translucent. Add the remaining amount of water and salt, bring to a boil, and add the saffron infusion. Stir, cover tightly, and leave to simmer on a very low heat (preferably on a heat diffuser) - for about 20 minutes, until craters from on the surface. Stretch a piece of cheesecloth or a dish towel over the top, cover tightly with a lid, and leave in a warm corner to rest for 10-15 minutes. The cloth will absorb the steam from the rice and allow the grains to separate. Source: Recipe from a Greek Island - by Susie Jacobs ISBN: 0-671-74531-X

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