Name: Lemon Saffron Rice
Yield: 6 servings
Ingredients: 4 tablespoons butter; 2 cups long grain rice; 5 cups chicken stock; 2 generous pinches saffron; 2 tablespoons lemon zest (finely grated peel); 1/2 teaspoon salt; 2 cloves garlic, crushed; 1/4 cup chopped cilantro

6 servings Source yield

Ingredients

4 tablespoons butter
2 cups long grain rice
5 cups chicken stock
2 generous pinches saffron
2 tablespoons lemon zest (finely grated peel)
1/2 teaspoon salt
2 cloves garlic, crushed
1/4 cup chopped cilantro

Make it step by step

1. Melt butter in large heavy saucepan. Add rice and cook, stirring until rice is opaque, 2 to 3 minutes.
2. Add chicken stock, saffron, salt, garlic and lemon zest. Stir well to dissolve saffron.
3. When stock begins to simmer, lower heat and cook, covered 20 minutes until all the liquid is absorbed. Remove garlic.
4. Before serving, gently stir in cilantro.

Nutrition and portions

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Recipe source

Adapted from Foodista by Anonymous, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.

Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.

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