Last month, I was hosting a large dinner party. One of the guests approached me saying: “This rice is crazy, I can’t stop eating it, what did you put in it?”. “No! it is not cocaine, it is saffron” was my answer. His enthusiasm inspired me to make this recipe of saffron rice mountain video.

Now that this is done, fantasies are storming in my mind of bigger more sophisticated rice mountains. More layers, different shape molds, surprise inside ideas and funky patterns. This is scary. This is big. I am afraid I won’t be able to resist the temptation.

Ingredients
2 cups of rice
saffron
mushrooms
frozen peas
1 cup of ketchup
1 carrot
soup stock
vegetable oil
4 red beets
salt and pepper

Recipe of Saffron Rice

Chop the mushroom into small pieces and fry in a bit of oil until fully cooked.
Stick the beets into the oven on 400 and roast until cooked (about 1 hour)
Wash the rice and drain the water
Heat up some oil in a pot. Place rice inside, mix so that oil covers all the rice.
Add water, saffron, salt, pepper and soup stock
Allow the rice to get to a boil and then bring down the temperature, allow to simmer for about 20 minutes
Once the rice is cooked, turn off the heat, place the peas on top and cover. The heat from the rice will cook the peas.
Grate the carrot
Chop the beats into pieces
Find a dome shaped bowl.
Place carrots, then peas, some rice, mushrooms.
Mix 1 1/2 cup of rice with ketchup
Place the red rice in the bowl, followed by chopped beets.
Flip the whole thing on a large serving plate.

To be honest the ketchup brought down the taste a notch. I thought I would be proving how unsnobbish I was by putting a ketchup layer in the mix, but I wish I erred on the side of snobbishness. If I was to do this again I would make some tomato sauce instead. Everything else tasted pretty grand. It was a huge hit with the family.