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Saffron Steamed Rice

by Victoria YehRSS

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From the Vitality Food Feature 'Adapting to Life After Wheat'.

To view the entire “Adapting to Life After Wheat” feature, visit http://vitalitymagazine.com/food-features/adapting-to-life-after-wheat/

This spiced rice will develop a beautiful bright yellow colour and distinctive flavour. Tumeric is traditionally used in Pakistan as an anti-inflammatory. This is a wonderful spice, but be careful not to spill it on your clothes, as it will stain. Enjoy with chicken or fish. This recipe does not work well with brown rice.

Ingredients

  • 2 cups white jasmine rice
  • 1/2 tsp saffron threads
  • 1/2 tsp tumeric
  • 3-1/2 cups water or broth of choice
  • 1 Tbsp fish sauce or 1/4 tsp sea salt
  • 1 tsp oil (optional)

1) Pour rice into rice cooker bowl (a special appliance for cooking rice). Rinse thoroughly and repeatedly, swishing with fingers, until the water runs clear.

2) Add all ingredients to rice cooker. Turn on rice cooker. When rice cooker switches off, allow rice to rest for 5 minutes. Fluff with a spatula or spoon before serving.

Recipe Tags: " title="vitality">vitality, " title="vitality magazine">vitality magazine, " title="recipes">recipes, " title="saffron steamed rice recipe">saffron steamed rice recipe

About the Author

More Articles by Victoria Yeh

To learn more about Victoria’s classes and cookbook, visit GlutenFreeToronto.com or call (416) 799-0737.

 

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