Basmati Rice Cooked in White Wine and Saffron with Salmon

Preparation info
  • Serves


    • Difficulty


Appears in
Almost Vegetarian Cookbook

By Josceline Dimbleby

Published 1999

  • About

This rice dish does not have the creaminess of a risotto, which should always be made with arborio or a similar type rice. But basmati, India’s king of rice, has supreme flavour, texture and lightness. You can also use Thai fragrant rice for this recipe.


  • 250g (8oz) basmati rice
  • 2 generous pinches of saffron strands


Put the rice into a sieve and wash thoroughly with running cold water. Then put the rice into a bowl with 600ml (1 pint) of cold salted water and soak for at least one hour.

Meanwhile, put the saffron strands into a separate bowl together with a generous sprinkling of sea salt and the chilli powder. Put the wine into a saucepan. Bring the wine up to boiling point and then pour it into t