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Rating: 4.0/5 (2 votes cast)

Meal Type:
Total Time:
Cook Method: Oven
     Serving Size: 6 - Change
Nutritional Facts
Servings Per Recipe: 6

Amount Per Serving
Calories 310
% Daily Value**
Total Fat 8g
Saturated Fat 5g
Unsaturated Fat 1g
Cholesterol 21mg
Sodium 58mg
Total Carbohydrate 53g
Dietary Fiber 2g
Sugars 0g
Protein 5g
Vitamin A  5%Vitamin C  0%
Calcium  1%Iron  16%
Potassium  2%Vitamin E  1%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Buttered Saffron Rice

Date Added: May 16, 2012


4 Tablespoons Butter Stick melted, divided
2 Teaspoons Saffron leaf saffron
2 Tablespoons Milk warm Salt
2 Cups Rice basmati
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1. Place saffron in small, dry, hot pan over medium heat about 1 minute or just until fragrant.

2. Crumble into milk. Fill large pot with about 13 cups water; add salt and bring to boil.

3. Meanwhile, place rice in medium bowl and cover with cold water.

4. Immediately drain rice through colander. Wash and drain two more times.

5. When water is boils, add rice and stir once; bring to boil.

6. Cook 5 minutes; rice should be slightly hard in the center.

7. Drain in colander and place in ovenproof dish.

8. Drizzle saffron milk over rice, tossing over a couple of times very gently.

9. Divide butter into four pieces; place over rice.

10. Cut pieces of aluminum foil 2 inches larger than rim of dish; place on top of dish; place lid on foil.

11. Bake in preheated 300F oven 40 to 50 minutes, checking after 40 minutes to see if rice is cooked.

12. Serve saffron-colored streaked rice spooned on warmed platter.

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Dietary Notes:
This recipe is very low-sodium with 57.5mg per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Milk, Butter, Gluten, Rice allergies.
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