Recipe - Saffron Steamed Plain Rice Rice Cooker Method (Lf)

3 cup Basmati rice; long grain
3 One half cup Water; see detail
1 teaspoon Salt
2 tablespoon Olive oil
One fourth teaspoon Saffron; dissolved in
1 tablespoon Hot water

Cooking times will vary according to brands of rice and manufacturers of
cookers. The note gives more detail. Refer, also, to the recipe for Chelow
which details technique.

1. Pick over and wash 3 cups of rice 5 times in warm water.

2. Combine all the ingredients except the saffron water in the rice cooker;
gently stir with a wooden spoon and start the cooker.

3. After 1 One half hours, pour saffron water on top of rice. Unplug rice
cooker.

4. Allow to cool for 10 minutes without uncovering the pot.

5. Remove lid and place a round serving dish over the pot. Hold the dish
and the pot tightly together and turn them over to unmold rice. The rice
will be like a cake. Cut into wedges and serve.

detail These cooking times are for the National Deluxe rice cooker. The
cooking time for rice may vary according to different brands of rice
cookers. It is desirable but not essential to soak the rice in 8 cups water
with 2 tablespoons salt for 2 to 24 hours. This is especially good for
older basmatitype rice.
: For AMERICAN longgrain rice, use only 3 cups of water and wash the
rice once. Among other longgrain types of rice, choose those that are
long, thick, and sleek at the tip. Copyright (c) 1994 by Najmieh Khalili
Batmanglij. Persian Cooking for a Healthy Kitchen. Washington, D.C: Mage
(Pub 800 9620922) [prepared for McRecipe by patH 09/22/1996 (Sun)]
Recipe By : Persian Cooking for a Healthy Kitchen

Posted to MCRecipe Digest V1 #223

Date: Sun, 22 Sep 1996 19:21:47 0700 (PDT)

From: PatH phannema@wizard.ucr.edu

NOTES : Chelow ba polow paz Prep 10 mins | Cook 1 hr 30 min