THE SAFFRON ONION-GRAINS
(Our Play on Arroz de Cebola / Onion Rice)
Ingredients: 300g Long-grain rice, 2 White onions (pureed), 50g Butter, 1 tsp Saffron, 1 tsp White pepper, 600ml Chicken stock...
Ingredients
- 300g Long-grain rice
- 2 White onions (pureed)
- 50g Butter
- 1 tsp Saffron
- 1 tsp White pepper
- 600ml Chicken stock
Cooking Method
- The Architect Fry onion puree in butter for 10 minutes until it turns into a sweet golden jam.
- The Bloom Add saffron and pepper with a tiny 20ml splash of stock; the heat will release the golden oils.
- The Scorch Add rice; toast for 1 minute until stained yellow.
- The Swell Add remaining stock; cover and simmer for 12 minutes until absorbed.
- The Final Flourish Finish with a hit of raw fresh chives and a squeeze of lime.