Jorge: That's why most cooks now use saffron strands instead of saffron powder in recipes like this one.
Raúl: You can usually find these at any Latin market or in the spice section of your local supermarket.
Glenn: Many people dry the strands in a warm oven. You may also crush them right out of the package with a mortar and pestle.
Raúl: To avoid any saffron "grit" in your dish, you can also steep saffron strands in a little warm water to make saffron "tea."
Glenn: Run the tea through a strainer and you have essential saffron flavoring.
Delicately flavored saffron rice.
INGREDIENTS:
3 tablespoons olive oilAdd chicken broth and saffron water, and bring to a boil. Lower heat and cook, covered, for about 20 to 30 minutes. (Perfectly cooked rice will be tender and fluffy.) Just before serving, stir in 3 tablespoons butter.
You can press the rice into a salad mold or use an ice cream scoop to create a nice presentation.
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Cuban, Spanish, and Latin American food recipes, Miami/Little Havana Travel Guide, Miami Restaurant Guide, Hispanic Culture & Food
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