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Nutritional Facts Servings Per Recipe: 6 Amount Per Serving Calories 310 % Daily Value** Total Fat 8g
13%
Cholesterol 21mg
7%
Sodium 58mg
2%
Total Carbohydrate 53g
18%
Protein 5g
** Percentage Daily Values are based on a
2000 calorie diet.
Buttered Saffron Rice
Date Added: May 16, 2012
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Directions:
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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