Pinch of Cumin

Cinnamon rice with cranberries and saffron

First of all, and although a bit late: happy 2013 to you all! This Christmas break has been everything but relaxed, I have not stopped at all for a single minute. In fact I am still on vacation (or rather pseudo-vacations, since I cannot compare this with laying in a towel while I get suntan), and still with a lot of errands to be done…

But it was almost time to make space to publish one of the recipes I like most, with one of my favorite ingredients: rice. And when better than right now during post-Christmas crunch, so that on one hand, to alleviate Christmas big meals and get back into routine with this light rice, and on the other hand to compensate your pocket with cheap ingredients.

Without any other delay, here I leave you with this rice recipe, which is the result of having a few lost saffron strands in my cupboard and not knowing what to do with them. This is not paella, but I can assure you that its flavor will remain in your memory.

Greetings from Madrid!096_Arroz-azafran-arandanos-3A

Ingredients for 3-4 people

180 gr of rice (I have used basmati)

2 glasses of water (450 ml)

2 tablespoons of olive oil

1 tablespoon of whole milk

3 tablespoons of dehydrated cranberries

1/8 teaspoon of saffron strands

1 clove of garlic

1 stick of cinnamon

1/2 teaspoon of grinded pepper

½ teaspoon of grinded cardamom

Salt

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Directions

Wash rice with water and leave it to soak with warm water for half an hour. Drain it and reserve it.

Cut saffron up into pieces and leave them to soak in the milk, stirring from time to time.

Leave cranberries to soak in warm water for 30 minutes so that they are hydrated.

In the meanwhile, heat oil in a saucepan and add cinnamon stick and cardamom.

After a few seconds, add garlic and fry it until brown.

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Add grinded pepper to this mixture and stir it well. After a few seconds, add saffron and milk mixture and mix it until homogeneous.

Add drained rice and fry it for 2-3 minutes taking care that it does not get sticked. Keep stirring it.

Add water with salt and mix it well. Cover with the lid and cook it the time estimated in rice package (I have done it for 10 minutes).

Finally, add cranberries and mix it well.

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To be considered

You can also add a small onion chopped at the same time that you add garlic.

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2 Comments to "Cinnamon rice with cranberries and saffron"

  1. Estefanía says:

    Mmm…qué buena pinta!!! Antes de irte habría que verse para despedirnos, no? Un besooooo

  2. Sara says:

    Gracias Estefi! ¿Cómo va esa tripita? Hacia mitad de semana yo creo que podré sacar un hueco, ando hasta arriba. Te escribo y vemos 🙂

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My culinary creations - © 2014-16, Sara Jiménez

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