A Taste of Africa/Dorinda Hafner 2002

Saffron Rice
Servings Preparation Time Cooking Time Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
6-8


INGREDIENTS:
6 tablespoons butter 2 cups long-grain white rice 2 green bell peppers, seeded and diced
1 teaspoon saffron threads, or 2 teaspoons ground turmeric 1 teaspoon salt 6 cardamom pods
1 teaspoon hot paprika or cayenne pepper (optional) 4 cups cold water



1 Melt the butter in a large, heavy-based pan on low to medium heat. Fry the rice and bell peppers, stirring intermittently, for 15 to 20 minutes, or until the rice crisps and starts to brown. Add the saffron, salt, cardamom pods, paprika, and water, Stir well and simmer on low heat for 25 to 30 minutes, until all the water is absorbed and the rice is soft and cooked. You may need to add small amounts of salted water to the rice if it is still hard and uncooked after the allotted time. Fluff the cooked rice with a fork, and remove the cardamom pods.
2 Serve hot to accompany the stew or roast of your choice.

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