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Saffron Steamed Plain Rice: Rice Cooker Meth

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      Title: SAFFRON STEAMED PLAIN RICE:  RICE COOKER METH
 Categories: Basic, Healthwise, Persian, Rice
      Yield: 6 Servings
 
 
        3 c  basmati rice -- long grain
    3 1/2 c  water -- see detail
        1 ts salt
        2 TB olive oil
      1/4 ts saffron -- dissolved in
        1 TB hot water
  
  Cooking times will vary according to brands of rice and manufacturers
  of cookers.  The note gives more detail. Refer, also, to the recipe
  for Chelow which details technique.
  
  1. Pick over and wash 3 cups of rice 5 times in warm water.
  
  2. Combine all the ingredients except the saffron water in the rice
  cooker; gently stir with a wooden spoon and start the cooker.
  
  3. After 1 1/2 hours, pour saffron water on top of rice. Unplug rice
  cooker.
  
  4. Allow to cool for 10 minutes without uncovering the pot.
  
  5. Remove lid and place a round serving dish over the pot. Hold the
  dish and the pot tightly together and turn them over to unmold rice.
  The rice will be like a cake. Cut into wedges and serve.
  
  detail --- These cooking times are for the National Deluxe rice
  cooker. The cooking time for rice may vary according to different
  brands of rice cookers. It is desirable but not essential to soak the
  rice in 8 cups water with 2 tablespoons salt for 2 to 24 hours. This
  is especially good for older basmati-type rice. For AMERICAN
  long-grain rice, use only 3 cups of water and wash the rice once.
  Among other long-grain types of rice, choose those that are long,
  thick, and sleek at the tip. Copyright (c) 1994 by Najmieh Khalili
  Batmanglij. Persian Cooking for a Healthy Kitchen. Washington, D.C:
  Mage (Pub 800 - 962-0922) [prepared for McRecipe by patH 09/22/1996
  (Sun)]
  
  Recipe By     : Persian Cooking for a Healthy Kitchen
  
  From:                                 Date:
 
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