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