Best 4 Baked Saffron Rice Recipes

BAKED SAFFRON RICE

Steps:

• Rinse rice well; drain in colander. Place in a deep nonstick pot or rice cooker with water and salt. Bring to a boil over high heat; reduce to a simmer. Cook until all liquid is absorbed, 15 to 20 minutes.
• Drizzle oil over top of rice; stir gently with a wooden spoon. Gently press rice into an even layer. Reduce heat to medium-low. Place a clean dish towel over top of pot; cover firmly, wrapping sides of towel around top of lid to prevent steam from escaping. Cook over medium-low heat for 50 to 60 minutes. Gently pull rice away from side of pan with a spatulaâ??there should be a nice golden crust.
• Remove from heat, remove lid, and drizzle saffron water over the rice. Cover immediately, and allow to cool 5 minutes.
• Remove lid; invert carefully onto a serving plate. Serve warm, cut in wedges.

BAKED SAFFRON RICE PUDDING

Steps:

• Preheat oven to 350°F.
• Bring milk to a boil with saffron threads, cardamom and cinnamon, while stirring frequently to prevent scalding.
• As soon as it comes to a boil, add the rice, reduce heat to a simmer, and cook for 20-25 minutes or until the rice has softened.
• Remove from heat, and stir in the sugar, coconut and nuts.
• Beat in the egg, single cream and butter.
• Transfer to an ovenproof dish.
• Sprinkle with nutmeg if desired.
• Bake for 20-30 minutes until set or lightly golden.
• Garnish with chopped nuts or dribbled with additional cream.
• Note: Coconut and nuts are optional and you may substitute one or either for golden raisins or any dried fruit, according to your taste.

VONGOLE MEDITERRANIO (BAKED CLAMS & RICE WITH SAFFRON)

Steps:

• Place clams in a pot with wine and garlic, cover and steam the clams for 5 - 6 minutes (until they open).
• Please, discard any clams that do not open -- they are bad.
• Drain the pot, reserving the liquid and remove the clam meat from the shells. Leave some clams in the shell for garnishing.
• Set the clams aside.
• Strain the clam liquid in a sieve that has been lined with cheese cloth, linen or a muslin cloth and reserve the clam liquid.
• Preheat your oven to 350 degrees F.
• Saute the onion in butter in an ovenproof casserole for 2 - 3 minutes.
• Add the rice and saffron to the casserole dish and gently stir to coat with butter.
• Next add the chicken stock and clam liquid to the dish and bring to a boil. Stir the rice once, reduce the heat and cover the dish.
• Place the casserole dish in the oven and bake for 15 minutes.
• Remove the casserole dish from the oven and uncover, add the clams and butter to the dish, gently mixing together.
• Re-cover the casserole dish , return to oven and bake for 7 minutes more.
• Remove dish from oven, uncover, sprinkle with the scallions, garnish with the reserved clams in shell and serve immediately.
• A wonderful light meal, served with fruit salad.

BAKED SAFFRON RICE

Steps:

• Heat the oven to 190c/gas 5.
• Add the saffron to the hot stock.
• Heat the butter in a flameproof casserole.
• Gently fry the onion for 5 minutes until softened and golden.
• Add the rice and cook for a further minute until coated with butter and turning slightly transparent.
• Add the stock and the orange zest and juice.
• Bring to the boil, then cover with a close fitting lid.
• Bake for 25-30 minutes until liquid is absorbed and grains are tender.