Chiang Mai Saffron-Raisin Rice

Name: Chiang Mai Saffron-Raisin Rice
Yield: Serves 6
Cuisine: Thailand
Ingredients: 1 minced garlic clove; salt & pepper to taste; salt & pepper to taste; ¾ teaspoon saffron powder; 4 cups of chicken or vegetable stock; 4 cups of chicken or vegetable stock; 2 cups golden raisins; 2 cups of long grain rice, Basmati or Texmati, rinsed; 2 cups of long grain rice, Basmati or Texmati, rinsed; 2 cups of long grain rice, Basmati or Texmati, rinsed; 1 tablespoon olive oil, or butter; 1 tablespoon olive oil, or butter

Preparation info

Serves
6

Difficulty
Easy

Appears in

The Ultimate Guide to Grilling

By Rick Browne

Published 2011

About

Inspired by a delightful visit and meal at the White Lotus Restaurant in Chiang Mai, Thailand, during an assignment photographing the Songkran Water Festival for Islands Magazine.

Ingredients

4 cups of chicken or vegetable stock
¾ teaspoon saffron powder

Asia
Thailand
Main course
Side dish
Thailand New Year
Gluten-free
Vegan
South East Asia

Method

Place raisins in a medium bowl and cover with warm water, soaking the raisins for 20 minutes. After this time has passed drain raisins into small bowl, discarding water left in bowl, and set aside.

In a large pot over high heat, bring the stock to a boil. Put the saffron powder in a little bowl and add 1 tablespoon of the hot stock, mixing until dissolved, then pour it back into the boi