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Easy, Saffron Rice

Nourishment
|
June 17, 2020
by
Brittany Leonor

Being half Indian I learned that there were three levels of rice: everyday, special and fancy. Impress yourself/friends/family/dog with this super easy, dairy-free, saffron rice when you want something not basic but don’t have the time to whip out something wild like biriyani.


Why saffron? It’s a revered spice that has a taste difficult to describe - a little sweet, a little savory, a little bitter, a little earthy. And it turns your food a pretty, yellow color. It’s expensive because it takes a lot of effort to pluck the filaments from a crocus flower that only blooms for a short time. So yeah, it’s a little boujee and we like that around here sometimes 🤷🏻

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🍚🍚🍚W H A T  Y O U  N E E D 🍚🍚🍚


Here’s a challenge for you if you don’t already have these things on hand: head to your local Indian grocery store and pick up your cloves, cardamom and saffron. Yay, you supported local 🎉


If you don’t have an Indian grocery store near you, The Spice House is luring me with their branding -  


CardamomCloveSaffron


Also, I recently bought the Caraway set of pots and pans in Cream and LET ME TELL YOU I’M OBSESSED! Never knew I could fall in love with pans, but here we are. They’re non-toxic, don’t stick, an actual joy to clean up and come with an organizer. Rice used to stick like crazy to our old pots and we dreaded cleaning up, but it all glides around in these new guys. Not sponsored in any way, just a raving fan, and again…a little boujee. Check them out here.

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🍚🍚🍚G E T  T O  I T🍚🍚🍚


1 cup rice (I used organic Jasmine)

1 3/4 cups water

3 cloves

3 pods of green cardamom

Pink salt

Saffron

Juice of 1 lemon

1 tbl vegan butter (I like the Miyoko’s brand which is carried at Trader Joe’s, Whole Foods and a lot of other grocery stores now)


Combine rice and water in a pot over medium to high flame. As it starts to boil, add cloves and cardamom making sure you remember how many of each so you can fish them out before serving! Once the water is almost all evaporated, add in your salt and a nice pinch of saffron. Cover and let simmer on low for 8 minutes. Once it’s done, retrieve and discard the clove and cardamom, stir in the lemon juice and vegan butter and taste! Tag @sageglowstudio if you make this and share on the ‘Gram.

xo,

Brittany