Saffron Basmati Rice

Photography: Becky Luigart-Stayner; Styling: Jan Gautro

The mildly spiced rice goes with Beef Curry with Toasted Spices and Lamb Shanks with Lime and Cilantro. Store leftovers separately from the lamb or beef. To reheat the rice, add a teaspoon or 2 of water, and microwave partially covered. The water will rehydrate the grains and make them fluffy again.

Yield: 10 servings (serving size: 1 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 216
  • Calories from fat: 0.0%
  • Fat: 0.0g
  • Saturated fat: 0.0g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 3.2g
  • Carbohydrate: 54.4g
  • Fiber: 1.6g
  • Cholesterol: 0.0mg
  • Iron: 1.7mg
  • Sodium: 352mg
  • Calcium: 0.0mg

Ingredients

  • 5 cups water
  • 1 1/2 teaspoons salt
  • 1/8 teaspoon saffron threads
  • 6 whole cloves
  • 3 cups white basmati rice

Preparation

  1. Bring first 4 ingredients to a boil in a large sauté pan; add rice. Cover, reduce heat, and simmer 15 minutes. Remove from heat; cover and let stand 5 minutes. Discard cloves.
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