to fit smaller rice cookers.
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Hard-to-cook Persian rice made easy!
Prep: 120 min Total: 70 Mins Yield: Serves 2
2 cups basmati rice
2 cups water
2 tblsp salt
2 tblsp vegetable oil
Place two cups of rice in a bowl and wash the rice well under running water until the water is clear. Drain and refill the bowl with clear water and let the rice soak for 2 hours. Drain the water and add rice to the inner pot of the rice cooker.
Using the same cup used to measure the rice, add an equal amount of water to the pot. Add salt, close the rice cooker and set to Steam for 15 minutes.
Open the rice cooker and carefully remove the rice. Add the saffron, honey and oil to the bottom of the pot and add the cooked rice back into the pot. Poke holes through the rice with a ladle handle or something similar. Close the rice cooker and select Sauté-Then-Simmer™.
Once the rice cooker switches to Keep-Warm turn it off and let cool for 10 minutes. Carefully empty the rice on to a serving dish. The crust should come loose easily, but if it sticks scrape it off and place it on top separately.