Steamed Basmati Rice with Saffron

Basmati rice is one of the most fragrant rice varieties available and is a staple in Indian, Middle Eastern and Persian cuisine. It has nutty texture and is fluffy, rather than sticky and soft like some other rice varieties. White long grain Basmati rice can be often found in ethnic or specialty food stores and select local grocery stores.

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Steamed Basmati Rice with Saffron Topping Ingredients (serves 6)

3 cups long-grain Tilda Basmati Rice
8 cups water
2 tbs salt
3/4 cup melted butter
1/2 tsp ground saffron, dissolved in 2 tbs of hot water
2 tbs yogurt (optional)

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Steamed Basmati Rice with Saffron Topping Directions

Step 1. Wash the Basmati rice couple of times in cold water. Soak the rice in 8 cups of water with 2 tbs salt for at least 2 hours. Put aside.

Step 2. Bring 8 cups of fresh water and 2 tbs salt to a boil in a separate non-stick pot. When it comes to a rolling boil, drain the rice in a colander, then add to the boiling pot. Boil briskly for 6 minutes. When the time is up, drain the rice in the colander again.

Step 3. In the same pot, heat half the butter, 2 tbs of hot water and yogurt. Scoop the rice back into the pot over the butter and yogurt. Pour the remaining butter on top, with 2 tbs hot water. Place 2 paper towel sheets over the top of the pot and cover firmly with the lid to prevent steam from escaping.

Step 4. Cook 10 minutes over medium heat, then 30 minutes over low heat. Remove from heat when done.

Steamed Rice covered with paper towel on a simmer

Step 5. Dissolve the saffron in hot water. Scoop 2 tablespoon of Basmati rice in a dish and mix with the saffron mixture to coat evenly. Set aside.

Step 6. Dish out the rest of the rice onto a serving platter and top with the saffron-flavored rice. At the bottom of the pot, a crusted layer of rice will have formed, and provides a nice crunchy treat and is seen as the “best part” of the rice pot. Detach the crusted bottom layer of rice with a spatula and serve separate on the side.