Saffron Rice (ala Negri)
The original recipe taught me by my mother and her cousin called for the addition of Parmesan cheese stirred into the rice mixture after the chicken broth had been absorbed. This creates a slightly creamy flavor, detracting (in my opinion) from the delicate Saffron flavor. I prefer the taste of Saffron to that of cheese. Both versions are quite good.
The original recipe taught me by my mother and her cousin called for the addition of Parmesan cheese stirred into the rice mixture after the chicken broth had been absorbed. This creates a slightly creamy flavor, detracting (in my opinion) from the delicate Saffron flavor. I prefer the taste of Saffron to that of cheese. Both versions are quite good.
- Carbohydrate 55.0822875 g
- Cholesterol 28.5010416666667 mg
- Fat 10.6684604166667 g
- Fiber 3.14466668963432 g
- Protein 14.3846145833333 g
- Saturated Fat 6.16188666666667 g
- Serving Size 1 1 Serving (491g)
- Sodium 1124.40833333333 mg
- Sugar 51.9376208103657 g
- Trans Fat 1.01403041666667 g
- Calories 378 calories
Step-by-step
- Finely chop onions.
- In a large skillet melt butter and cook onion over low heat until transparent but not brown, Add rice and stir to coat with oil.
- Cook over low heat for a few minutes until rice just begins to turn slightly brown.
- Meanwhile heat chicken broth in a sauce pan over medium heat, do not boil.
- Add enough warm chicken broth to cover rice mixture.
- Cook over medium heat continually stiring, adding chicken broth as it becomes absorbed until rice is cooked to a tender consistency.
- Add Saffron to the rice when adding the last (or near to the last) batch of broth.
- Add Parmesan cheese if desired and stir until blended.
Substituting low-fat chicken broth for rich, full-fat homemade stock alters the final mouthfeel significantly, removing the velvety body that butter alone cannot replicate. Long grain rice demands gentle, continuous attention during the liquid absorption phase to prevent scorching at the bottom of the skillet. Cooking onions over low heat until transparent requires patience, usually taking about 12 to 15 minutes, ensuring the aromatics soften completely without taking on any caramel color that would muddy the golden hue of the dish. Saffron threads must be crushed prior to addition to release their essential oils fully into the warm liquid.
Controlling the Starch Release
Treating long grain rice with the gradual addition method forces the starches to suspend in the simmering broth, creating a naturally glossy sauce without heavy cream. Heat the broth in a separate saucepan over medium heat until it registers a gentle simmer around 180 degrees Fahrenheit, maintaining warmth so the temperature inside the skillet never drops when liquid is added. Stir continuously with a wooden spoon, scraping the flat bottom of the pan every 30 seconds to prevent localized burning as the starches gelatinize.
- Allow leftover rice to cool completely within two hours before transferring it to an airtight container.
- Store the chilled grains in the refrigerator for a maximum of three days.
- Reheat portions gently on the stovetop with a tablespoon of water added to restore moisture.
