Here in the Dominican Republic we eat rice every day, and we are very picky about the way it is cooked, when done rice should be fluffy, the grains are firm, and should not be opened or deformed (that only would mean you have to cook it).
You have to take into consideration the water you use for cooking, it should be always the same amount of rice you are cooking (For example you are cooking 3 cups of rice, then you are using 3 cups of water). This rule applies to most types and brands of rice I have cooked so far.
For those of you who do not know, there is a Dominican specialty when cooking rice, and we are very proud of it. When the rice is done, there is a part of the rice that has stuck to the bottom of the pot after serving the rice, with the help of a spoon we scrape the bottom, and serve it along with the meal, it is crunchy and delicious, just like popcorn it is called concon; it is like a prize! my favorite way of eating concon is with red beans and or the sauce of stew meat. The skills of the cook are measured by how good her/his concon is.
So for this recipe, there is no concon, after cooking the rice it is sauteed with all the other ingredients and is just a great way of putting new flavors in a really common ingredient, we could say we have upgraded rice!
Ingredients
- 2 cups white basmati rice
- 2 cups water
- 1 yellow onion thinly sliced
- 1 teaspoon salt
- 1/2 cup slivered almonds + some for garnish
- 3 tablespoons olive oil
- 1/2 cup of chives sliced
- 1/2 cup dried cranberries
- 1/2 teaspoon crushed saffron threads
- 1 tablespoon water
- 1/4 cup of white wine or dry sherry
- 2 tablespoons of butter
Instructions
- In a medium pot over medium high heat, heat 2 tablespoons of olive oil, add the onion, let it cook until soft, about 8 minutes, then add the salt and the rice, stir until every little grain of rice is covered with oil, then add the water, when the water begins to boil, cover the pot and lower the heat to the smallest flame or temperature, let it cook for 20 minutes, all the liquid should have evaporated and rice will be cooked and fluffy. Do not overcook. Set aside.
- Dissolve the saffron in the one tablespoon of water. Reserve until use. Put the cranberries and sherry in a bowl, cover with plastic film and heat for one minute on the microwave, let it cool down until use.
- In a large skillet over medium-high heat. Toast the almonds until golden, take them out and set aside.
- In the same skillet, over medium heat, add the butter, cranberries and half the chives, let it cook for a minute then add the almonds, the rice and the saffron. You will know is ready when all the liquid has evaporated. Turn off the heat and garnish with the rest of the chives and almonds.
Nutrition
2 thoughts on “Saffron rice with cranberries and slivered almonds”
I want concorn!! Hahah! I would love it….just as much as I love this! We love saffron rice in our house… the addition of the cranberries and almonds is brilliantly delicious!
Annie!!! I know you want it, hahaha I am sure you would love concon as much as I do! This is the first time I have make saffron rice, and I loved it! thanks for stopping by!