Saffron Brown Rice
I finally learned how to make brown rice. THIS POST showed me not to be afraid of the water to rice ratio, and as soon as I read it I got my lazy butt off the couch and ran to Home Goods to get myself a gosh darn mesh strainer. Make brown rice like Pasta! Yes Pasta! Drain it, and you won’t be afraid of that undercooked brown rice… terrible. This rice adds a ‘Spanish flare’ to the meal, and with the addition of cinnamon and cardamom, you will use this with tandoori spiced dinners, with a good chili, or with anything off the grill.
Note about buying saffron: Always check the saffron when you are in the spice isle. I have caught it on sale every once in a while, which is when I buy a jar for everyone I know. Or just stock up.
SAFFRON BROWN RICE
2 cups brown rice
2 2/3 cups water*
10 cardamom pods
2 cinnamon sticks
2-3 tablespoons milk
1 teaspoon/pinch saffron
< makes a good heaping side for around 6-8 people >
Heat the cardamom pods and cinnamon sticks in a hot rice pan until they are about to turn golden brown, DO NOT BURN. Add rice and water and bring to boil, return to simmer and cook until done. If you are using the “pasta method” to cook brown rice, cook until done and strain. Heat up 2-3 Tablespoons milk until almost boiling. Add a teaspoon or a good pinch of saffron into the milk and let it really soak in for a minute or two to steep. While the saffron steeps, pick out the cardamom pods and cinnamon sticks. Once the milk is super saffrony pour it over your rice and fluff with a fork. Voila. Your friends will think you are a gourmet chef.
*if you are going to make brown rice the the traditional way - more if you want to use the “pasta version"