A golden rice ritual
Rinse 200 g rice. Prepare a small saffron infusion. Cook the rice with water according to its instructions, adding the infusion during cooking. Finish with a little olive oil and salt to taste. Serves two.
Ingredients for two
Use 200 g rice, a small pinch of saffron, water according to the rice packet, a little olive oil and salt to taste. Choose a saucepan with a close-fitting lid. Different rice varieties need different water quantities and cooking times.
Prepare and cook
Rinse the rice if its instructions recommend it. Infuse the saffron in a small portion of the measured warm water for 15–20 minutes. Put the rice, remaining water, infusion and threads into the pan. Add a little oil and salt, then cook according to the rice packet.
Rest and serve
Remove from the heat and let the rice rest, covered, for the time recommended on its packet. Fluff gently with a fork. Serve with vegetables, fish or your preferred main dish. Taste and adjust the saffron quantity next time rather than assuming every recipe needs the same amount.