Uncle Bill's Four Rice Combination With Saffron
"This rice combination with the wild rice gives you a nice crunchy taste. The saffron strands add a very delightful flavor and the crushed cashews just top it off. I started this combination or rice about 12 years ago to the delight of many."
- Ready In:
- 1hr
- Ingredients:
- 10
- Serves:
-
8-10
ingredients
- 1 cup wild rice
- 2 1⁄2 cups water, for cooking wild rice
- 1 cup brown basmati rice
- 1 cup jasmine long grain rice
- 1 cup lal qilla rice
- 4 cups chicken broth
- 1 1⁄2 cups water
- 6 red saffron strands (no substitution)
- 2 tablespoons butter or 2 tablespoons olive oil
- 3⁄4 cup crushed cashews
directions
- In a small saucepan, measure wild rice and just cover with water.
- Cover and bring to boil; reduce heat and simmer for 2 minutes.
- Drain well and return to saucepan.
- Add 2 1/2 cups of water, cover and bring to boil.
- Reduce heat and simmer for 20 minutes or until most of the water is absorbed.
- In the meantime, measure basmati brown rice, Jasmine long grain rice and Lal Qilla rice to a large mixing bowl.
- Wash rice in cold water by squeezing rice through your fingers at least 100 times.
- Change the water every 25 squeezes.
- This removes most of the chaf off the rice.
- Drain rice well and transfer to an automatic electric rice cooker or a large saucepan.
- Now add the semi-cooked wild rice to cooker.
- Add 4 cups of chicken broth, 1 1/2 cups of water, saffron strands and butter to cooker.
- Mix rice well to blend.
- If using an electric cooker, cover, press to start and continue to cook for approximately 20 minutes.
- DO NOT REMOVE COVER WHILE RICE IS COOKING.
- If using a saucepan, cover, bring to boil; reduce heat and simmer for about 20 minutes or until all liquid has been absorbed.
- While the rice is cooking, crush the cashews and set aside.
- When rice is cooked, fluff with a fork.
- Add crushed cashews and mix again to incorporate with the rice.
- Serve immediately with your favorite chicken dish or curried beef.
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Reviews
-
This rice has a fantastic nutty flavor and would be great as a side with a Thanksgiving turkey. I could not locate the Lal Qilla rice in our small town. I increased the Basmatic rice by 3/4 cup and the Jasmine by 1/4 cup. It still turned out great. I will have to get some of the Lal Qilla when I get to the "big city" and try it again.
RECIPE SUBMITTED BY
William Uncle Bill
Burnaby,, B.C.
I live in Burnaby, British Columbia. I am retired and have written a cookbook entitled, From Uncle Bill's Kitchen. I am a recipe developer, author, publisher, distributor and a chef. My cookbook is very unique as I have a Nutrient Analysis for each ingredient used in each recipe that shows you the values for Calories, Fat, Cholesterol and Sodium. A high-lighted bar shows the values on a per serving basis plus the Fat/Cal%.
From Uncle Bill's Kitchen contains tried-and-true, tested, easy to follow reipes for both novice and experienced cooks. You'll find old Russian, Ukrainian, and other ethnic favorites, along with modern West Coast dishes. The Nutrient Analysis will please the health conscious. Uncle Bill's favorite recipes will reward efforts of the most creative cook and provide the family with many tantalizing, healthful meals.
I have appeared on 48 various Television Shows in Vancouver, Burnaby, Kelowna and Kamploops, B.C. Canada, as well as in Palm Springs, CA. In Palm Springs, CA, I have been a Guest on the JACKIE OLDEN RADIO SHOW and THE JOEY ENGLISH RADIO SHOW, twice a year since 1998. I also do demo cooking shows at CHAPTERS BOOK STORES, SAVE-ON-FOOD STORES, GALLOWAY'S FOODS, WESTMINSTER PUBLIC QUAY MARKET, and in the U.S. at BARNES & NOBLE BOOKSTORES in Palm Springs, CA, Phoenix and Yuma, AZ.
I was in Palm Springs, CA from June 10th to July 14th. 2002 and again appeared twice on the Jackie Olden Show, twice on the Joey English Show and pre-taped a TV COOKING SHOW with Jackie Olden that is aired on TV from Palm Springs, CA to Los Angeles, CA.
