Spanish rice soup

Spanish rice soup

By
From
Encyclopedia of Food and Cookery
Serves
6-8

Ingredients

Quantity Ingredient
1/2 teaspoon saffron threads, crumbled
60ml warm water
90g butter
2 large onions, chopped
200-300g long‑grain rice
1/2 teaspoon white pepper
2 litres chicken stock, hot

Method

  1. Soak saffron threads in warm water for 1–2 hours.
  2. Melt butter in a large heavy saucepan and sauté onions for 5 minutes. Lower heat, add rice and stir until grains are coated with butter and translucent. Season with pepper and add half the stock. Cover and cook over low heat for 25 minutes.
  3. Add remaining stock, saffron threads and liquid and cook, uncovered, for a further 10 minutes.
Tags:
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again