Mama Mangia
Super Moderator
Yellow Rice with Toasted Cumin
2 T olive oil
2 t. cuminseed
1/4 t. crumbled saffron threads
2 c. unconverted long-grain rice
4 c. water
1/4 t. salt
In a heavy 3-quart saucepan, heat oil over moderately high heat until hot, but not smoking, and sauté cuminseed 10 seconds, or until it turns a few shades darker and is fragrant. Stir in saffron and rice and sauté, stirring, 1 to 2 minutes, or until rice is coated well. Stir in water and salt and boil rice, uncovered and without stirring, until surface of rice is covered with steam holes and grains on top appear dry, 8 to 10 minutes. Reduce heat to as low as possible and cook rice, covered, 10 minutes more. Remove pan from heat and let rice stand, covered, 5 minutes. Fluff rice with a fork. Serves 8.
2 T olive oil
2 t. cuminseed
1/4 t. crumbled saffron threads
2 c. unconverted long-grain rice
4 c. water
1/4 t. salt
In a heavy 3-quart saucepan, heat oil over moderately high heat until hot, but not smoking, and sauté cuminseed 10 seconds, or until it turns a few shades darker and is fragrant. Stir in saffron and rice and sauté, stirring, 1 to 2 minutes, or until rice is coated well. Stir in water and salt and boil rice, uncovered and without stirring, until surface of rice is covered with steam holes and grains on top appear dry, 8 to 10 minutes. Reduce heat to as low as possible and cook rice, covered, 10 minutes more. Remove pan from heat and let rice stand, covered, 5 minutes. Fluff rice with a fork. Serves 8.