*  Exported from  MasterCook  *

           Saffron Steamed Plain Rice: Rice Cooker Method (LF)

Recipe By     : Najmiejh Khalili Batmanglij
Serving Size  : 6    Preparation Time :1:20
Categories    : Persian                          Rice

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      c             Basmati rice -- long grain
   3 1/2  c             Water -- see detail
   1      ts            Salt
   2      tb            Olive oil
     1/4  ts            Saffron -- dissolved in:
   1      tb            Water -- hot

Chelow Ba Polow Paz

Preparation time: 10 minutes
Cook time: 1 hour 30 minutes

Cooking times will vary according to brands of rice and manufacturers
of cookers. The note gives more detail. Refer, also, to the recipe
for Chelow which details technique.

Pick over and wash 3 cups of rice 5 times in warm water.

Combine all the ingredients except the saffron water in the rice
cooker; gently stir with a wooden spoon and start the cooker.

After 1-1/2 hours, pour saffron water on top of rice. Unplug rice
cooker.

Allow to cool for 10 minutes without uncovering the pot.

Remove lid and place a round serving dish over the pot. Hold the dish
and the pot tightly together and turn them over to unmold rice. The
rice will be like a cake. Cut into wedges and serve.

Notes:

These cooking times are for the National Deluxe rice cooker. The
cooking time for rice may vary according to different brands of rice
cookers. It is desirable but not essential to soak the rice in 8 cups
water with 2 tb salt for 2 to 24 hours. This is especially good for
older basmati-type rice. For American long-grain rice, use only
3 cups of water and wash the rice once. Among other long-grain types
of rice, choose those that are long, thick, and sleek at the tip.

Recipe FROM: Persian Cooking For A Healthy Kitchen, 1994

Prepared for McRecipe by patH 09/22/1996 (Sun)


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