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Saffron rice - food of the gods

S

spidey07

No Lifer
I can eat this every single day. My wife knows to keep at least 5 packets in the house at all times. If I could get a deal on a 50 pack case I'd be all over it. So savory, so flavorful, goes with anything. So easy to make and yet so much flavor.

I know we've got many rice purists here so what do you say about this ambrosia from a foil pouch?

Oh, and we also keep MSG around to cook with. Shit does wonders for rice.

126150032_200x200.jpg
 
My understanding is that MSG doesn't actually impart any flavor of its own (like a spice), but just causes transmitters in your brain to amplify the flavor of whatever you eat it with. Seems like a goofy way of adding flavor to food, to me. Do I really need to be adding drugs to my food to make it taste better?
 
tcG said:
My understanding is that MSG doesn't actually impart any flavor of its own (like a spice), but just causes transmitters in your brain to amplify the flavor of whatever you eat it with. Seems like a goofy way of adding flavor to food, to me. Do I really need to be adding drugs to my food to make it taste better?
Click to expand...

What. MSG has its own distinct flavor. It's salty, bit chemically, with a lasting aftertaste.

Doesn't actually impart any flavor of its own? You should try tasting a pinch of MSG alone.
 
Zeze said:
I believe what makes it tasty so much is the MSG you're tasting.
Click to expand...

We have a favorite Mexican place we go to the rice is outstanding it is out of this world's most tastiest I've ever had I'm sure it's because MSG stock but it is incredible
 
Do this:


Chelo (Persian Rice)

Ingredients


  • 2 cups of basmatti rice
  • 1 teaspoon of salt
  • 1/4 cup of ghee or butter

Directions:


  1. Wash the rice well and remove any stones from the rice. Keep washing the rice, until the water runs clear. Drain the rice well.
  2. Bring 2 quarts of water to boil with the salt added. Add the rice now and bring back to boiling. Boil the rice for approximately 5 minutes. Remove from the stove and drain the rice from the water.
  3. Heat the ghee or butter in a small pan with 1/4 cup of water. Cook this mixture until bubbling. Place half the mixture on the bottom on the pan and with a swirling action coat all sides.
  4. Place one half of the rice in the pan and then add the other half of rice on top in a mound. Make a hole in the center of the mound and pour the remaining ghee on top.
  5. Cover the pan with a cloth towel and secure the lid tightly.
  6. Using a heat diffuser under the pan, cook the rice on low-medium heat for around ten minutes. Reduce the heat to low and cook for an additional 30-35 minutes.
  7. The cloth absorbs the moisture and makes the rice very fluffy. A lightly brown crust will develop on the bottom during the cooking. Carefully remove the rice and then place the pan in some cold water for a few moments. Carefully remove the crusty bottom with a spatula in one whole piece.
Then this:


While rice is cooking, heat about a quarter cup of water to a boil, remove from heat, and sprinkle in a few strands of saffron. Let steep until rice is done. After separating the fluffy rice above from the tasty, crunchy crust, stir the saffron into the fluffy rice.

Enjoy.

Edit: Don't worry about the heat diffuser, just use a heavy bottomed pan.
Edit edit: Add barberries to soak with the saffron for even mo better rice. Slivered almonds and/cashews also good.
 
Last edited:
Can't say I've cooked with Saffron rice yet, so I'll have to give it a try. We've moved away from rice for most of our dishes and have been substituting Quinoa instead. Its....different, but good tasting in its own right.
 
IronWing said:
Do this:


Chelo (Persian Rice)

Ingredients


  • 2 cups of basmatti rice
  • 1 teaspoon of salt
  • 1/4 cup of ghee or butter

Directions:


  1. Wash the rice well and remove any stones from the rice. Keep washing the rice, until the water runs clear. Drain the rice well.
  2. Bring 2 quarts of water to boil with the salt added. Add the rice now and bring back to boiling. Boil the rice for approximately 5 minutes. Remove from the stove and drain the rice from the water.
  3. Heat the ghee or butter in a small pan with 1/4 cup of water. Cook this mixture until bubbling. Place half the mixture on the bottom on the pan and with a swirling action coat all sides.
  4. Place one half of the rice in the pan and then add the other half of rice on top in a mound. Make a hole in the center of the mound and pour the remaining ghee on top.
  5. Cover the pan with a cloth towel and secure the lid tightly.
  6. Using a heat diffuser under the pan, cook the rice on low-medium heat for around ten minutes. Reduce the heat to low and cook for an additional 30-35 minutes.
  7. The cloth absorbs the moisture and makes the rice very fluffy. A lightly brown crust will develop on the bottom during the cooking. Carefully remove the rice and then place the pan in some cold water for a few moments. Carefully remove the crusty bottom with a spatula in one whole piece.
Then this:


While rice is cooking, heat about a quarter cup of water to a boil, remove from heat, and sprinkle in a few strands of saffron. Let steep until rice is done. After separating the fluffy rice above from the tasty, crunchy crust, stir the saffron into the fluffy rice.

Enjoy.

Edit: Don't worry about the heat diffuser, just use a heavy bottomed pan.
Edit edit: Add barberries to soak with the saffron for even mo better rice. Slivered almonds and/cashews also good.
Click to expand...

yeah, i dunno what that bullshit is in the package in the op, but this is the ONLY way to make saffron rice.

you don't even know saffron rice until you've had persian rice.
 
Which msg? Are there variations of it or are they all the same? I usually use a bit of dashi for some dishes.
 
Soy Sauce = MSG, you guys are aware of this right?

Rice + Soy Sauce is popular in this place called "Japan" I think like 10 people live there and eat alot of rice, or something.
 
The entire point of fermenting soy sauce all old-fashioned like was to create MSG in the first place. You are aware hydrolyzed soy protein = MSG correct? 😛
 
tcG said:
My understanding is that MSG doesn't actually impart any flavor of its own (like a spice), but just causes transmitters in your brain to amplify the flavor of whatever you eat it with. Seems like a goofy way of adding flavor to food, to me. Do I really need to be adding drugs to my food to make it taste better?
Click to expand...
you understand incorrectly
 
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