Saffron baked rice

Name: Saffron baked rice
Cook time: 55 min
Total time: 55 min
Yield: Serves 4
Ingredients: good pinch of saffron strands; 4 cardamom pods; 1 stick cinnamon; 50 g/1¾ oz sultanas; 3 tbsp butter or olive oil; 3 tbsp butter or olive oil; 1 onion, finely chopped; 2 cloves garlic, grated or crushed; handful of fresh herbs such as dill, parsley and/or coriander (cilantro); handful of fresh herbs such as dill, parsley and/or coriander (cilantro); handful of fresh herbs such as dill, parsley and/or coriander (cilantro); handful of fresh herbs such as dill, parsley and/or coriander (cilantro); 300 g/10½ oz basmati rice, washed; ½ tsp flaked sea salt; handful of fresh herbs such as dill, parsley and/or coriander (cilantro); 600 ml/1 pint/2½ cups hot vegetable stock

Preparation info

Serves
4

Difficulty
Easy
Ready in
55 min

Appears in

The Flexible Family Cookbook

By Jo Pratt

Published 2020

About

An alternative to steaming rice on the hob is to bake it and I’m sure this could quite easily become one of your go-to side dishes that works well with pretty much anything else on the table.

Ingredients

3 tbsp butter or olive oil
1 onion, finely chopped
2 cloves garlic

Side dish
Vegetarian
Gluten-free

Method

Preheat the oven to 180°C/160°C fan/350°F/gas 4. Melt the butter in an ovenproof baking dish, about 1.5 litre/2¾ pint capacity, placed over a low heat. Add the onion and gently cook for up to 10 minutes until it is golden and sticky. Add the garlic, saffron, cardamom, cinnamon, sultana