Sweet Saffron Rice
4
serves51.3
grams2
grams2.9
gramsSome days I pinch myself that I get to live in a foodies paradise.
The Huon Valley is full of incredibly passionate producers and I wanted to highlight a few of them with this recipe.
A while ago, I posted a sweet saffron and white wine rice, but I had a few people ask if it could be made alcohol-free and figured that I’d tweak and post it with a fabulous new photo.
I sourced the saffron from my lovely friends and clients Tas Saffron, the apple juice is from the stall two minutes along my road but I can also highly recommend the juice from Our Mate’s Farm
Grab yourself some gorgeous local honey from Bruny Island Honey and finish everything off with a generous dollop of creamy Mountain River Yoghurt.
If I could have sourced the rice and the butter from my area, I would have
If you come to the Valley, come with an empty stomach and a full wallet.
Switch the two and leave happier.
Head home and make yourself a delicious bowl of this goodness.
Enjoy!
Ingredients
1 vial of saffron (fill with hot water and steep overnight)
1 tablespoon of butter
2/3 cup of arborio rice
3 cups of fresh apple juice
4 tablespoons of honey
Directions
- Steep your saffron threads overnight.
- Pre-heat your oven to 170 C.
- Heat the butter over medium heat in an oven proof pot and add the rice, stirring it to toast for about 3 minutes.
- Add the contents of the saffron vial and the honey and stir through until combined.
- Pour the apple juice in and bring to a hard simmer.
- Cover the pot with a lid and place in the oven.
- Cook for 25-30 minutes, stirring once halfway through.
- Serve with a dollop of creamy yoghurt and an additional drizzle of honey.
Nutrition Facts
4 servings per container
- Amount Per ServingCalories228
- % Daily Value *
- Total Fat 2.9g 5%
- Total Carbohydrate 51.3g 18%
- Protein 2g 4%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
