One of my favorite small appliances in the kitchen is our rice cooker, because it makes perfect rice every time. But sometimes we like to change it up and make a savory, flavored rice (like our Mexican rice or pulao rice recipes) instead of plain rice. This saffron rice recipe, made with raisins and cashews, is the perfect blend of savory and sweet — and it’s a snap to make in the rice cooker.
By Jane and Michael’s Gourmet Extravaganza
- 2 3/4 cups of chicken broth
- 1/8 to 1/4 tsp saffron threads
- 2 Tbsp butter
- 1 cup uncooked basmati rice
- 1/4 cup raisins
- 1/4 cup cashew pieces
- 1/4 tsp cardamom powder
- Dash of salt
- Dash of black pepper
Heat the chicken broth to boiling, stir in the saffron threads, and let stand for 5 minutes to infuse the flavor throughout the broth. Stir in the butter and let melt.
Combine the broth mixture, basmati rice, and remaining ingredients in the bowl of a rice cooker. Cook on the basic setting, and fluff immediately when it is finished cooking. Enjoy!