Saffron Curry Rice
Saffron Curry Rice
This recipe comes from a good friend who has made curry rice and saffron rice on many occasions, he decided to combine the two. His results is great curry rice with a subtle flavor and body from the saffron. Here is his original recipe. Two methods are listed for this, Stovetop and Rice Cooker. Link to the Shortcut is listed in the Recipe Notes section.
Equipment
- Rice Cooker
Ingredients
- 1½ cups dry Jasmine rice, rinsed and drained
- 2 cups chicken broth, fresh or from powder, Shortcut
- 1 pinch saffron threads, (6-8 threads)
- 1 tablespoon madras curry paste, or 1½ teaspoons of yellow curry powder
Instructions
Stovetop Method
- In a saucepan, add all the ingredients and stir together.
- Heat the saucepan to boiling, stirring occasionally. Reduce heat to low and cover for 10 minutes.
- Remove from heat, fluff rice, serve as a side dish with any Asian dish.
Rice Cooker Method
- Add the rinsed rice, curry powder, and saffron to your rice cooker.
- Add the broth and stir together.
- Cover and set the cooker to Cook setting and let it complete the cook cycle and automatically switch to Warm setting.
- Unplug the cooker and fluff rice with a rice paddle. Serve as a side dish.
- Serve as a side dish, enjoy.
Notes
Shortcut: Chicken Broth (Pressure Cooker).
Variant: 1. Use yellow curry powder in place of the madras paste, excellent curry flavor with a bit less heat.
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