Baked Saffron Rice

Preparation

1. Step 1

   Rinse the rice well; drain in a colander. Place in a deep nonstick pot or rice cooker with water and salt. Bring to a boil over high heat; reduce to a simmer. Cook until all the liquid is absorbed, 15 to 20 minutes.

   Step 2

   Drizzle the oil over the top of the rice; stir gently with a wooden spoon. Gently press the rice into an even layer. Reduce heat to medium-low. Place a clean dish towel over the top of the pot; cover firmly, wrapping the sides of the towel around the top of the lid to prevent steam from escaping. Cook over medium-low heat for 50 to 60 minutes. Gently pull the rice away from the side of the pan with a spatula—there should be a nice golden crust.

   Step 3

   Remove from heat, remove the lid, and drizzle saffron water over the rice. Cover immediately, and allow to cool 5 minutes.

   Step 4

   Remove the lid; invert carefully onto a serving plate. Serve warm, cut in wedges.