SAFFRON RICE
The perfect method to make a flavorsome rice dish.
This saffron rice is based on the classic pilaf technique of making rice in French cooking and will make a wonderful and flavoursome side dish for many recipes. We recommend pairing this rice with our chicken sauté dish, Poulet Sauté Ronsard.
Serves: 4 | Prep Time: 20 MINS | Cook Time: 45 MINS
INGREDIENTS
1¼ cups (300 ml) boiling water or chicken stock
3 tbsp (45 g) butter, plus an extra dab to finish the rice
½ cup (80 g) finely diced onion
7 oz (200 g) long-grain rice (jasmine)
½ tsp saffron threads
3 tbsp hot water (to infuse the saffron)
1 bay leaf
1 sprig thyme
Salt and pepper, to season
MISE EN PLACE
I recommend using a large ovenproof sauté pan or pot with a lid for this recipe.
If using, make the chicken stock in advance or buy a good-quality stock from the store.
Pour three tablespoons of hot water into a small bowl, add the saffron threads, and leave to sit while preparing the rice.
Prepare a paper lid (cartouche) by cutting a circle of parchment paper to the diameter of your pan.
Preheat the oven to 375°F (190°C).
METHOD
Place a large sauté pan over low heat and melt the butter, then stir in the onion and cook gently for 2 minutes, or until fragrant. Add the rice, mixing well so that the grains are well coated, and continue to cook for 2 minutes. Pour the boiling water or stock into a jug, mix in the saffron-infused water, then gently pour over the rice. Add the bay leaf and thyme, and season with salt and pepper. Increase the heat to high to quickly bring the liquid to a simmer, then immediately switch the heat off.
Place the cartouche inside the pan so that it rests on the rice. Cover with a lid and slide the pan onto the middle rack of the oven. Set a timer to cook for 17 minutes.
When the time is up, open the lid, take off the paper cartouche and discard it. Remove the bay leaf and thyme sprig, then add a tablespoon’s worth of cubed butter and stir through the rice gently using a fork to fluff it (separating the grains that stick together). Then put the lid back on and leave it to sit, covered, for 5 minutes.
After 5 minutes, it is ready to be served on a plate or in a serving dish while still very warm.