Saffron-Braised Rice
The best way to prepare a fluffy, flavourful rice, dressed in festive saffron and raisins.
Prep Time
10 min
Cook Time
25 min
Servings
4
Difficulty
Beginner
Introduction
Sauteing rice before cooking it is perhaps the best way to prepare a fluffy rice full of flavour. And the ideal variety for this is Basmati, or, alternatively, the Portuguese Agulha rice, as they have less starch in their composition. The addition of saffron and raisins dresses this side dish in festive elegance. Ideal alongside turkey breast stuffed with farinheira and chestnuts.
Instructions
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Wash the rice. Wash and drain the rice well, to release the starch.
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Saute. Mince the onion and place it in a pan, with 2 knobs of butter. Add a little fleur de sel. When it becomes translucent, add the rice and let it saute well, until the rice also becomes slightly translucent. Season with fleur de sel, pepper, and saffron, and add two cups of vegetable broth, already strained.
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Cook. Once it begins to boil, lower the heat to minimum, add the raisins, and cover. After 10 minutes, check whether the rice is making thick bubbles with the little broth remaining. At that point, turn off the heat, add chestnuts to taste, and cover again. Wait 5-10 minutes.
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Finish. Add a generous knob of cold butter. Wait 1 minute and fluff with a fork. Garnish with the parsley.