Baked Saffron Rice

• 3 cups basmati rice
• 5 1/2 cups water
• 1 tablespoon coarse salt
• 4 tablespoons extra-virgin olive oil
• 1/4 teaspoon ground saffron, dissolved in 2 tablespoons hot water

1. Rinse the rice well; drain in a colander.
2. Place in a deep nonstick pot or rice cooker with water and salt.
3. Bring to a boil over high heat; reduce to a simmer.
4. Cook until all the liquid is absorbed, 15 to 20 minutes.
5. Drizzle the oil over the top of the rice; stir gently with a wooden spoon.
6. Gently press the rice into an even layer.
7. Reduce heat to medium-low.
8. 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.
9. Cook over medium-low heat for 50 to 60 minutes.
10. Gently pull the rice away from the side of the pan with a spatulathere should be a nice golden crust.
11. Remove from heat, remove the lid, and drizzle saffron water over the rice.
12. Cover immediately, and allow to cool 5 minutes.
13. Remove the lid; invert carefully onto a serving plate.
14. Serve warm, cut in wedges.

basmati rice, water, coarse salt, extravirgin olive oil, ground saffron

Taken from www.epicurious.com/recipes/food/views/baked-saffron-rice-392555 (may not work)