Seedy Sister Saffron Rice
Saffron is one of those magical ingredients that you all must enjoy at least once in your lifetime! It is extremely subtle, yet fragrant, slightly sweet, luxurious, and totally enigmatic! It is tricky to describe, but instantly recognisable in a dish. Saffron not only brings its distinct flavour to this dish, but also provides its signature yellow colour to the dish. The colour is further enhanced using turmeric.
Recipe is adapted from The Spruce Eats
3 ½ Cups of good quality Vegetable Stock
2 Cups Seedy Sister Organic Jasmine Rice (White Basmati is okay too)
½ Tsp Seedy Sister Organic Turmeric
½ Tsp Seedy Sister Saffron Threads
1 Good Squeeze of Lemon or Lime Juice
¼ to ½ Tsp Seedy Sister Chilli Flakes Organic (optional)
1 ½ to 2 Tbsp Vegan Fish Sauce OR ¼ to ½ Seedy Sister Fine Himalayan Salt
Add stock to a medium saucepan, with a tight-fitting lid. Place the pot on the stove over high heat.
While waiting for the stock to come to a boil, add turmeric, saffron threads, chilli flakes if using and a squeeze of lemon or lime juice. Stir well.
Add the rice to the stock and the fish sauce. Bring back to a boil.
Once boiling, reduce the heat to low and cover with a lid. Try not to remove the lid often. Cook for 12-15 minutes, or until the liquid has been absorbed. Check with a fork to see if there is any liquid in the bottom of the pot. If there is still some liquid, it needs a little more time to cook. Once most of the liquid is gone, turn the stove off, and keep the lid on the pot for a further 5-10 minutes. The residual heat left in the pot will continue to steam the rice to perfection.
When ready to serve, fluff the rice up with a fork, season to your taste if required, this usually depends on the stock you use. Add another squeeze of lemon juice if it is too salty.