Let’s face it. Rice gets boring. Sometimes, you just need a few ingredients to spice things up. Here’s my go-to rice recipe that goes great with Indian food, but works with virtually any dish that could use more than just plain rice on the side. Saffron, the world’s most expensive spice, makes plain old rice instantly exotic.
Ingredients (for 2 – 4 people)
cooked Basmati or just plain white rice
a handful of golden raisins
1/4 teaspoon of saffron threads
2 teaspoons of cumin seeds, toasted
a handful of cilantro, finely chopped
a handful of chopped cashews, toasted
2 teaspoons of extra virgin olive oil
salt to taste
1. Soak the saffron in a little bit of water for at least two hours. When shopping for saffron, look for bright red threads, which generally indicate a higher quality. Do keep in mind that the threads should be lighter orange or yellow at the ends, otherwise they might have been dyed red to look more expensive.
2. Cook the rice according to instructions, adding half the saffron to the rice before it cooks. Soak the raisins in water so they get nice and plump, and toast the cumin seeds in a little bit of heated oil, while toasting the cashews in a small frying pan without any oil.
3. Wash and chop the cilantro and add all ingredients, including the remaining half of the saffron, to the rice. Pan fry for a few minutes and your fragrant and tasty rice is done!