Riz Safrané (Saffron Rice) is a traditional Seychellois (from the Seychelles) recipe for a classic accompaniment of boiled rice that's coloured and flavoured with saffron. The full recipe is presented here and I hope you enjoy this classic Seychellois version of: Saffron Rice (Riz Safrané).
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Ingredients:
350g white basmati rice
2 pinches of saffron
salt, to taste
Method:
Rinse the rice thoroughly in several changes of water. Place in a large heavy-based pan and cover with water (add enough water to just cover the rice). Add the saffron and season with salt then stir to combine.
Bring to a boil, cover and cook for 10 minutes. To check for done-ness, squeeze the rice grains between your fingers. If it is almost done, reduce the heat to a simmer, stir the rice to ensure it's not sticking to the bottom of the pan then cook, uncovered, until all the water has evaporated.
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