Sunday, June 7, 2015
Yellow: Saffron rice
I use the spice knowing that it is more expensive than gold, and when I produce my "Bring a Plate" my pot of saffron rice, my host will know that I brought something special. It's aroma is very unusual, and you don't need to doctor the taste with lots of addictives. I just fry up some ginger, garlic and onion.
Yesterday, I had to cook for many people. I couldn't afford to use saffron. I cooked the cheaper version of yellow rice, using tumeric or yellow ginger. The rice turns out more yellow, and to make it more aromatic, I have to add coconut milk or suntan. In South East Asia, they call it nasi Kunic.
This info is from wikipedia.
Saffron (pronounced /ˈsæfrən/, /ˈsæfrɒn/; Persian: زَعْفَرَان; Chinese: 藏红花) is a spice derived from the dried stigma of the flower of the saffron crocus (Crocus sativus), a species of crocus in the family Iridaceae.
When not used fresh, the rhizomes are boiled for about 30–45 minutes and then dried in hot ovens, after which they are ground into a deep-orange-yellow powder commonly used as a spice in Indian cuisine, Pakistani cuisineand curries, for dyeing, and to impart color to mustard condiments. One active ingredient is curcumin, which has a distinctly earthy, slightly bitter, slightly hotpeppery flavor and a mustardy smell.