Wednesday, July 24, 2013

Donabe Saffron Rice...So fluffy and aromatic

Donabe Saffron Rice with Ground Pork & Okra Curry

When I make curry dish, I often make this Saffron Rice with short grain rice. It's so easy, aromatic, and fluffy. My double-lid donabe rice cooker, "Kamado-san", does the perfect job!

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Sauté shallot and garlic in olive oil. Add the short grain rice and continue to sauté until the outer layer of each rice grain is translucent.

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Add saffron-infused water and vegetable stock, and bay leaves. Cover and cook for about 12 minutes.

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Saffron rice is ready. Discard the bay leaves and fluff the rice. It's so aromatic.

Here's the recipe.

Fluffy Saffron Rice
(for double-lid donabe rice cooker, "Kamado-san")

Ingredients: (5 servings)
2 tablespoons olive oil
1 medium-size shallot, minced
1 clove garlic, minced
2 rice-cups (360 ml) short grain rice (I use partially polished brown rice), rinsed and drained
1/4 cup (60 ml) boiling water
a good pinch of saffron
1 1/4 cups (300 ml) vegetable stock
1/4 teaspoon salt
2 bay leaves

  1. Put the saffron in a bowl and pour boiling water. Set aside to let the saffron infuse.
  2. In "Kamado-san", heat the olive oil over medium heat. Add the shallot and garlic and sauté until fragrant (about 2 minutes).
  3. Add the rice and and continue to sauté until the outer layer of each rice grain is translucent. (4-5 minutes).
  4. Add the saffron-infused water (make sure it's already cooled down), vegetable stock, and salt. Stir.
  5. Put the bay leaves on top and cover with both lids. Cook for 12 minutes over medium-heat.
  6. Turn off the heat and let it rest (with lids on) for 20 minutes.
  7. Uncover. Discard the bay leaves and fluff the rice. Serve with your delicious donabe curry.
Happy donabe life.