Safflower Rice is a modern British recipe for a classic accompaniment of rice that's coloured yellow with safflower petals. The full recipe is presented here and I hope you enjoy this classic British version of: Safflower Rice.
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This recipe exemplifies the use of dried safflower petals as a spice, where the safflower gives the rice a vibrant yellow colour.
Ingredients:
200g long-grain rice, well rinsed and drained
500ml boiling water
1 vegetable stock cube
1 tbsp neutral-flavoured oil (eg safflower oil)
2 tbsp dried safflower petals
salt and freshly-ground black pepper, to taste
Method:
Place a pan over medium heat. Once hot, add the oil and safflower petals. Stir to combine (this helps extract the colour) then add the rice. Stir to coat the rice grains in the oil then crumble in the stock cube and pour over the boiling water.
Bring just to a boil, reduce to a low simmer then cover the pan and cook gently for 20 minutes, until the rice is tender and all the liquid has been absorbed.
Remove the pan from the heat and set aside to steam for 5 minutes. At the end of this time, fluff the rice with a fork, turn into a warmed bowl and serve.
