Servings: 4
1 ¾ cup water or broth
1 tbsp extra virgin Olive oil
1 clove garlic minced
1 cup well-rinsed uncooked rice
Salt and ground black pepper
In a pan, bring 1 ¾ cup of water to a boil.
In another pan, combine olive oil, garlic, and rice. Stir for 30 seconds.
Pour the boiled water into the rice mixture.
Add salt and saffron powder.
Reduce heat to medium/low. Cover and simmer until tender and all the liquids are absorbed (about 15-20 minutes).
After cooking, just let the rice rest for a total of five minutes.
Remove the cover, fluff and separate the grains with a fork.
Notes
Make sure to allow the rice to rest before you fluff it. The trapped steam helps the rice become even fluffier.
Always rinse the rice before using as you can remove any dust coating the rice.
Broth is a great way to add additional flavour to the rice. I recommend using a low sodium broth.
To store: Store leftover rice in an airtight container in the fridge for up to 4 days.
To reheat: Microwave the rice until hot.
To freeze: Once cooled, transfer the cooked rice into a freezer-safe bag or container and freeze for up to 3 months.
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