Puffed saffron rice

This technique produces an unusual texture and a pronounced flavour. You can easily vary the preparation by replacing the saffron with other rich flavour enhancers.

Recipe makes 250 grams.

Puffed saffron rice

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saffron threads






basmati rice

As needed:



Preparation method

  • First make a saffron infusion. To do so, briefly roast the saffron threads in a dry, hot pan.
  • Bring the water to the boil and then remove the pan from the heat.
  • Add the roasted saffron and cover the pan with plastic foil. Leave to infuse for 8 hours.
  • Wash the rice until the water runs clear.
  • Bring the rice and the saffron infusion to the boil. Cook on a low heat until the water has evaporated and the rice is just about done.
  • Rinse the rice with cold water and drain thoroughly.
  • Spread the rice out on a baking sheet covered with silicone paper and dry in an oven or drying cabinet at 80°C for 6 to 8 hours. The rice will look similar to when it is uncooked, but will have the added flavour of saffron.
  • Heat rice oil (which can become very hot) to 220°C and lower the saffron rice into the oil a spoonful at a time.
  • The rice will puff up immediately. Remove the rice quickly using a skimmer and drain on paper towels.
  • Sprinkle with salt and store in an air-tight container.

Serving suggestions

  • As an aperitif snack.
  • As a crispy garnish with dishes containing fish, shellfish, and crustaceans, such as langoustine, lobster, fennel, or tomato components.
  • Perfect with a modern interpretation of Osso Bucco served with gremolata and smoked bone marrow.

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