Basmati rice is my favorite rice. Highly aromatic, it is a rice that is grown in the foothills of the Himalayas. Anything so exotic gets my vote!
Basmati – The King of Rice
There are thousands of types of rices in the world, so what makes basmati rice so different and special? Here are a few characteristics to consider:
- Highly aromatic and fragrant (basmati derives from a Sanskrit word which literally translates as “fragrant”)
- Delicate texture
Basmati rice, which has both white and brown varieties, is a staple in Indian, Pakistani, and Persian cuisines. It is served alongside many dishes in these cuisines. Basmati is the foundation for the amazing Indian dish called biryani, a mixed rice dish made with Indian spices and different types of meat or vegetables.
I decided to make basmati infused with saffron. This evening I served it alongside an Indian chicken with spinach and tomatoes dish. It was absolutely divine!
1,000 Foods to Eat Project
Basmati rice is one of the foods listed in the book 1,000 Foods To Eat Before You Die, by Mimi Sheraton. It became #17 in my quest to try each and every one of the foods in the book.
Please follow along with me on this quest to try the 1,000 Foods To Eat Before You Die, from the book by Mimi Sheraton! Join me in this journey and discover new foods, experiences, and cuisines which I hope will add inspiration, fun, and joy to your life! For a list of the foods tried so far visit the 1,000 Foods to Eat Project page.
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The Perfect Basmati Rice With Saffron
- 1 cup basmati rice
- 1 tbsp olive oil
- 1 3/4 cup water
- pinch saffron threads
- 3 tbsp hot water
- cilantro for garnish if desired
- Heat your stove to medium and add olive oil to a medium sized saucepan. Once the oil is hot, add the rice, and stir for around 3 minutes, being sure to coat each grain of rice with the oil.
- Add the water, and bring to the boil. Once boiling, turn your heat down to the low setting on your stove, cover, and cook for around 25 minutes. Check every so often to make sure the rice is still moist and not sticking to the bottom of the saucepan. After 25 minutes, remove from the heat, and allow to rest (covered) for about 10 minutes.
- In the meantime, heat up 3 tbsp of water. Add a pinch of saffron to the water, and allow the saffrons color to infuse the water for around 5-10 minutes. The threads will not dissolve, but you will see a yellow hue to the water.
- After the resting time, pour the saffron infused water along with the saffron threads on top. You can mix this into the rice if you like, and also add cilantro as a garnish (optional).
- It's now ready to serve!