337171 Wed Oct 25 18:55:11 -0700 2006 6 31 Home Cooking 0 1972054 Someone gave me some saffron as a gift. It's actually a fair amount, but I still don't want to waste it. Problem is -I've never used it before, so I want to keep it simple. I have some basmatti rice that does well in the cooker, and it would be great to flavor it with saffron (maybe a few other spices as well as long as it makes sense). I understand saffron can/should be disoved in water first. So would I simply disolve a couple of pinches and then mix it into the cooker? Or would I add it later? Any recipe suggestions would be appreciated. Wed Oct 25 18:55:11 -0700 2006 16383 Ace_Mclean 1 1972060 Yes. Wed Oct 25 18:56:09 -0700 2006 1972054 13819 Karl S 2 1972083 Which - add it later or put it in at the beginning of the cooking process? Wed Oct 25 19:01:38 -0700 2006 1972060 16383 Ace_Mclean 3 1972094 Beginning. You need to use the liquid to disperse it, not the steam. Wed Oct 25 19:03:12 -0700 2006 1972083 13819 Karl S 3 1972263 Soak it in a little hot water for a few minutes, then add it to the rest of the water in your rice cooker. If you don't dissolve it first, you will end up with little blobs of yellow rice in an otherwise white dish. Ask me how i know. Wed Oct 25 19:51:23 -0700 2006 1972083 12023 Hungry Celeste 1 1974442 Thanks for the advice folks. I disolved the saffron in a little warm water, then added it along with chicken broth, a little butter, and salt to the rice in the cooker. Turned out great. Now that I'm familiar with saffron, I might use a little more next time. Thu Oct 26 16:55:42 -0700 2006 1972054 16383 Ace_Mclean 2 1976426 Hey, Ace- tour rice sounds great! I often add a bit of zin to my rice cooker recipes by substituting some of the water with another flavorful liquid- for saffron rice, I usually steep the strands in sherry or sherry vinegar and use that instead of an equivilant amound of water. Fri Oct 27 04:51:12 -0700 2006 1974442 39914 lunchbox