A recipe for long grain rice cooked with saffron and cumin. A great side dish especially for Cuban, Latin, Caribbean, and Spanish meals.
Course
Side Dish
Cuisine
Cuban
Prep Time10minutes
Cook Time10minutes
Total Time20minutes
Servings4servings
AuthorRenee
Ingredients
2tablespoonsolive oil
1/4to 1/3 teaspoon crumbled saffron threadsA big pinch
1teaspoonground cumin
2cupsuncooked long-grain rice
4cupswater
1teaspoonsalt
Instructions
In a heavy 3-quart saucepan, add olive oil, saffron, and cumin. Over medium heat cook, stirring occasionally, for 1 to 2 minutes until oil is hot but not smoking. Add rice and stir until rice is coated well, about 1 to 2 minutes. Add water and salt and bring to a boil. Reduce heat and simmer uncovered and without stirring until the water is below the surface of the rice, about 8 to 10 minutes. Remove pot from heat, cover, and let rice stand for 15 minutes. Fluff rice with a fork. Serve and enjoy.
Recipe Notes
A recipe for long grain rice cooked with saffron and cumin. A great side dish especially for Cuban, Latin, Caribbean, and Spanish meals.