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Ingredientes
- 2 1/2 c. Basmati rice (18 ounces)
- 2 Tbsp. Salt (plus 1/4 tsp.)
- 1/8 tsp Saffron threads
- 1 sm Orange
- 6 Tbsp. Butter
- 1 tsp Sugar
- 1/4 tsp Cinnamon
- 1/2 c. Shelled unsalted pistachios (2 1/2 ounces)
- 1/2 c. Golden brown raisins
- 2 Tbsp. Vegetable oil
Direcciones
- Put rice in medium bowl with water to cover. Drain and repeat procedure 5 times. Return rice to the bowl and gently fill the bowl with cool running water. Keep the water running gently into the bowl till the liquid runs clear. Drain, return rice to the bowl with water to cover, and let stand for at least 6 hrs. (Can let stand at room temperature overnight.) Bring 4 qts of water with 2 Tbsp. salt to boil in a soup kettle. Keep the water boiling while slowly adding the liquid removed rice. Simmer for 5 min; rinse with cool running water and drain thoroughly. Remove 1 c. of rice and stir in the saffron threads; set aside. Put the plain rice in a large bowl. Peel a 3- by 1-inch strip of zest from the orange and cut into 1/8-inch dice. Bring 1 c. of water to boil in a small saucepan, add in the zest, and simmer for 2 min. Drain the zest and pat dry. Heat 1 Tbsp. butter in a small skillet and saute/fry the zest for 15 seconds; add in the sugar and cook for 30 seconds. Stir in cinnamon, pistachios, raisins, and 1/4 tsp. salt; saute/fry, stirring continuously to coat with butter-sugar mix. Stir zest mix into the plain rice. Heat the remaining butter. Coat the bottom and sides of a heavy, lidded, 3-qt saucepan (preferably cast iron) with 1 Tbsp. of the melted butter mixed with the oil. Heat the coated pan till warm. Remove from the heat and spread half of the zested rice over the bottom of the pan, pressing down well with a spoon. Cover with a mound of the remaining zested rice.
- Sprinkle the saffron rice over the top. Use the handle of a wooden spoon to make a hole in the center of the rice deep sufficient to reach the bottom of the pan. Make 2 or possibly 3 additional holes in the rice to allow steam to escape. Drizzle rice with remaining 4 Tbsp. of melted butter. Cook rice for 6 min over low heat, uncovered. Wrap lid in a linen towel, securing towel ends under or possibly around lid handle. Cover the pot with the towel-wrapped lid and steam over low heat for 40 to 60 min, till a crisp golden brown crust forms on the bottom of the rice. Remove pan from heat and let stand for 10 min. SERVING: Spoon soft, fluffy rice onto a platter. Break the bottom crust into pcs and arrange around the fluffy rice. Serve immediately
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 100g | |
| Recipe makes 8 servings | |
| Calories 378 | |
| Calories from Fat 125 | 33% |
| Total Fat 14.29g | 18% |
| Saturated Fat 6.07g | 24% |
| Trans Fat 0.09g | |
| Cholesterol 23mg | 8% |
| Sodium 1810mg | 75% |
| Potassium 205mg | 6% |
| Total Carbs 57.19g | 15% |
| Dietary Fiber 1.8g | 6% |
| Sugars 7.84g | 5% |
| Protein 5.49g | 9% |
