Saffron Rice

Ingredients

Contains: milk (auto-detected from the ingredients and method; we can miss things, so check labels)

• 2 cups uncooked long-grain rice
• 3/4 teaspoon crushed saffron threads
• 4 tablespoons butter
• 6 whole cardamom seeds
• 4 whole cloves
• 3 cinnamon sticks
• 1 onion, chopped
• 3 cups boiling vegetable broth
• 1 teaspoon salt

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Rinse the rice in a sieve under cool running water until the water runs mostly clear, then drain it well.

2. Melt the butter in a heavy saucepan with a tight lid over medium heat. Add the chopped onion and cook, stirring, until soft, about 5 minutes.

3. Add the cardamom seeds, cloves and cinnamon sticks and stir for about 1 minute until fragrant.

4. Add the drained rice and stir for 2 minutes so the grains are coated in butter.

5. Ladle a little of the boiling vegetable broth over the crushed saffron threads in a small bowl and let it steep for 5 minutes.

6. Pour the remaining boiling broth and the saffron broth over the rice, add the salt and stir once. Bring to a boil.

7. Reduce the heat to low, cover tightly and cook without lifting the lid for 18 to 20 minutes, until the liquid is absorbed.

8. Remove from the heat and let stand covered for 10 minutes. Fish out the cinnamon sticks, cloves and cardamom if you can, fluff with a fork and serve.