Saffron Rice
Description
Everybody who eats my saffron rice wants the recipe. It is one of the shining stars and the staple of my own repertoire of recipes. Cook this rice in a heavy oven dish such as a Le Creuset casserole for best results.
Method
Preheat the oven to 180°C. Put the saffron into a tiny ramekin, cover it with boiling water and allow to steep for at least 10 minutes to develop colour and flavour.
In a heavy casserole heat the oil, add the chopped shallots and garlic and cook for two to three minutes until softened.
Add the rice and saffron, including the liquid, and stir well. Add the stock (the level of stock should be at least 3cm above the rice) with salt and pepper and continue stirring until the rice comes to a boil. Place the lid on the dish and put into the oven for 25minutes. Check to see the rice is not drying out (if there’s danger of that, add a little extra water). When cooked, leave to stand for at least 10minutes before serving.