saffron rice

i am on a saffron rice kick. and it is so easy to make. i don't have a pic but i will try to take one tonight. the dish has never lasted long enough for me to be able to take an image of it.
so yummy it will disappear.
this is a dish for a rice cooker only, and use fresh rice. nothing that has been around too long or has lived in the freezer.

ingredients:
saffron from Trader Joes
raw sugar
rice vinegar
basmati or jasmine rice
pinch of salt

so, i usually make a cup of rice since it is just the two of us. here is how i make it

1/4 of rice vinegar (i use the seasoned. any brand will do. it is cheapest at Trader Joe's)
1 tsp of sugar (i like the raw granulated, any grocery store has it)
1 cup rice
2 cups water (i sometimes use chicken stock if i have it)
a pinch or about 7 threads of saffron
a pinch of salt to counter balance the sugar and saffron

preparation: soak the saffron in the vinegar along with the salt and sugar over night. this brings out the color.
service: before serving, if you want the rice to be god awfully yummy, fluff the rice with a tsp of butter and grate a little parmesian over it.

hope you enjoy this recipe.
Mona

three ideas for dinner....

Soba noodles, snow peas, shrimp, straw mushrooms, ginger and broth. It ended up being a kind of soup. Though Paul said he would have liked it as a stir-fry better,I loved it the soup way.

This was tuna crusted with pepper and sesame seeds. it was a bit on the hot side, making a wasabi accompaniment impossible. i served it was soy sauce and rice. You can find this in the frozen aisle.

This was a sausage rigatoni. i just looked for a recipe on Epicurious.com that looked interesting and used that. It was pretty good.