This is for Rosalynn

Looking to eat something other than plain rice that I have been eating for most of my meals, I trawled cyberspace for some aromatic rice recipes. Risotto was my first choice but it specifically called for the Italian Arborio rice to be used. That rice is as foreign to me as the Italian language. Remembering that Rosalynn had given me two boxes of Spanish Saffron, I settled on cooking Saffron Rice. I did not have two of the ingredients which were Basmati rice and ghee. In place, I used the rice that I eat everyday and butter and olive oil. The aroma was nice and buttery but it was a little lumpy. I could have added too much fish stock. As much as I liked it, I have to restrain myself from cooking such rich food every week. I could see my LDL levels rising with each spoonful of rice that I took. It is a pity that the nice things in life are always those that we need to avoid. Here is the modified recipe:

Saffron Rice
1 cup rice

4 tbsp butter
2 tbsp olive oil

1 inch piece of cinnamon stick
3 cloves

1 large onion, chopped
1 medium carrot, julienned
2 cups fish stock

1/2 tsp ground coriander
6 cardamom seeds

1/2 tsp saffron, steeped in 2 tbsp boiling water
1/2 cup sultanas

1 tsp salt
1/2 tbsp sugar

Wash the rice thoroughly. Soak it in clean water for fifteen minutes. Heat butter and olive oil in pot. Add cinnamon stick and cloves and saute until the spices’ aroma are released. Add onions and saute until fragrant. Stir in rice until it is thoroughly coated. Add fish stock, carrots, coriander, cardamom, sultanas, salt and sugar. Bring to boil while stirring constantly. When it is boiling, lower heat to simmer. Add saffron with the water it was steeped in. Transfer the broth to cook in an electric rice cooker. When it is cooked, fluff the rice with a pair of chopsticks. Serve warm. It tastes best when eaten with curry.

Author: Peter Tan

Peter Gabriel Tan. Penangite residing in the Klang Valley. Blissfully married to Wuan. A LaSallian through and through. Slave to three cats. Wheelchair user since 1984. End-stage renal disease since 2017. Principal Facilitator at Peter Tan Training specialising in Disability Equality Training. Former columnist of Breaking Barriers with The Borneo Post. This blog chronicles my life, thoughts and opinions. Connect with me on Twitter and Facebook.

9 thoughts on “This is for Rosalynn”

  1. Hi Pete,

    Hv not logged on for long time now, pc at home still not online yet! Hmm……I’ve recently taken a liking to Risottos as well, and bought myself a book whilst in Venice. I also learnt a secret to the most creamy (but not too filling) Risotto – using mascarpone cheese during the “resting” period – try it!

  2. Ros,
    Are you gonna share the recipe with me or do you just want to make me drool?

  3. Mdmafia,
    I love North Indian cuisine too! Indulge to your heart’s content then fast for the rest of the week lar. :o)

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