Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Spanish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a 2 cup measuring cup add the hot tap water, the chicken stock and the saffron . Let this steep for at least one hour. | 2. After steeping the saffron. | 3. In a 2 quart sauce pan over medium heat add one tbls. spoon of the butter and the rice, saute for 3 to 4 minutes stirring constantly do not brown rice. | 4. Add the saffron liquid and bring to a light boil. Then add the tumeric and the salt. Stir, then cover with a tight fitting lid reduce heat to medium low and simmer for 20 to 25 mins stirring half way though cooking time. | 5. When rice is tender and slightly creamy remove it from heat, with the lid on let it rest for about 5 minutes Add the remaining butter fluff with fork and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
tap water	3/4	cup		0.0	0.0	0.0	0.0
chicken stock	1/4	cup		21.6	2.1180000000000003	1.5119999999999998	0.72
jasmine rice	1/2	cup		-	-	-	-
butter	2	tablespoons		171.0	7.857	5.343	14.4
saffron thread	1/4	teaspoon		-	-	-	-
turmeric	1/4	teaspoon		2.34	0.5036	0.0726	0.0244
kosher salt	1/2	teaspoon		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.