I meant to post this ages ago, back when we stayed with Alfredo. He taught us how to make saffron rice. You might find saffron to be a bit expensive and here's why: saffron is the dried stigma of a flower called the saffron crocus. Each flower only has three stigmas. The stigmas must be hand plucked and dried. The good news is that a little goes a long way and the results are yummy. Enjoy!
6-7 whole cloves garlic
olive oil
saffron
aborio rice (any type will work, but this is the best)
boiling water
1) Generously coat a frying pan or sauce pan with olive oil. Heat on medium high.
2) Add whole garlic cloves and stir until lightly brown
3) Add rice (depending on how much you want) 2 cups is good for 3-4 people
4) Add 1 part boiling water for each part rice (2 cups water for 2 cups rice)
5) Once water/rice mixture starts to boil, add pinch of saffron. If the water doesn't change color, add another pinch, until water starts to turn yellow.
6) Keep stirring and add more water as you go to prevent rice from sticking to pan.
7) Continue until rice is soft and slightly gooey. It's ok if a little excess water remains, it will absorb into the rice.
8) Remove from heat and stir. Rice should be bright yellow and tasty!
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