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Saffron Rice

A community recipe by

Not tested or verified by Nigella.com

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Introduction

Request from forum

Request from forum

Ingredients

Serves: 4

Metric Cups
  • 2 tablespoons vegetable oil
  • 2 spring onions (finely sliced)
  • 250 grams long grain rice
  • 450 millilitres vegetable stock
  • 50 millilitres dry sherry
  • ¼ teaspoon saffron strands
  • 100 grams peas
  • 100 grams sweetcorn
  • 2 tablespoons vegetable oil
  • 2 scallions (finely sliced)
  • 8⅚ ounces long grain rice
  • 16 fluid ounce vegetable broth
  • 2 fluid ounce dry sherry
  • ¼ teaspoon saffron strands
  • 3½ ounces peas
  • 3½ ounces sweetcorn

Method

Saffron Rice is a community recipe submitted by Sandy and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Heat the oil in a large frying pan and add the spring onions, fry until softened.
  • Add the rice and saffron, toss well in the oil before adding the sherry, allow to cook until the sherry has been absorbed.
  • Add the stock and vegetables, bring to the boil and cover with lid. Reduce the heat to a low simmer and cook for 12 minutes.
  • Remove from the heat and allow to stand for 5 minutes while you cook the prawns.
  • Heat the oil in a large frying pan and add the scallions, fry until softened.
  • Add the rice and saffron, toss well in the oil before adding the sherry, allow to cook until the sherry has been absorbed.
  • Add the stock and vegetables, bring to the boil and cover with lid. Reduce the heat to a low simmer and cook for 12 minutes.
  • Remove from the heat and allow to stand for 5 minutes while you cook the prawns.
  • Additional Information

    This is also from Kitchengoddess blog.

    This is also from Kitchengoddess blog.

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