GLUTEN-FREE SAFFRON RICE PILAF
This Saffron Rice Pilaf makes an excellent alternative to baked potatoes at Christmas.
It can be made ahead, you only need to peel two onions instead of twenty potatoes, and it leaves the oven free. It’s also great with any number of sauces and tastes fantastic.
What are you waiting for?
Rosie
SAFFRON RICE PILAF
Serves 10
½ teaspoon saffron threads
1 tablespoon boiling water
115 gm currants
80 ml olive oil
120 gm slivered almonds
2 onions, finely chopped
600 gm basmati rice
1-1.2 litre chicken or vegetable stock
1 teaspoon salt
½ teaspoon freshly ground black pepper
Soak saffron in the boiling water. Set aside.
Rinse currants in warm water, drain and set aside.
Heat olive oil in a heavy based saucepan over a medium heat and fry the slivered almonds until lightly golden. Remove with a slotted spoon and drain on kitchen paper. Set aside.
Fry the onions in the residual olive oil in the saucepan, stirring regularly until very golden brown. Remove and reserve half the onions.
Add the rice to the saucepan and toss until well coated in the oil. Add the saffron, stock (see TIPS below), salt and pepper, cover and simmer on a very low heat (or in a rice cooker) 15-20 minutes or until cooked. Allow to stand for 5-10 minutes before fluffing it up with a fork.
The rice can be made to this point, cooled and refrigerated overnight. Re-heat, covered, in a microwave-proof serving dish in the microwave for 2 minutes, toss then heat for a further 1-2 minutes or until heated through. If you have any leftovers after that you must throw them out. Rice must only ever be reheated once.
Toss the currants, almonds and reserved onions together if serving on the same day. If not, store the almonds in an airtight container in the pantry. Combine the currants and onions and store overnight in the fridge. Bring back to room temperature before mixing with the almonds to serve.
Transfer the warm rice pilaf to a serving platter and top with the currant/almond/onion mix to serve.
TIPS:
1.
A fool proof method to determine how much liquid to use when cooking rice is to pour enough stock/water over the rice until it reaches the first knuckle of your index finger when the tip of your finger rests on the top of the rice.
2.
For individual serves, we’ve used a pyramid mould to shape our rice, topped with chilli threads instead of the almonds, currants and onions. A small funnel will shape the rice just as well.
3.
Try folding cooked peas through the rice as an alternative to the almonds, currants and onions.