Simple Saffron Rice Recipe
The perfect accompaniment for any feast and with a few simple modifications to white rice, a few extra touches, saffron adds a simple punch and air of luxury to any meal.
Yield: 8 servings
Equipment
- Rice cooker makes this recipe super easy, but also done with ease on the stovetop.
Materials
- 3.5 cups chicken or vegetable broth
- 2 cups Basmati rice (or other long-grain rice)
- 1 Tbsp butter
- 1 tsp salt
- 1/2 tsp turmeric
- 1/4 tsp saffron
- 2 Tbsp finely diced onions white, yellow or sweet
- juice from half of a lemon (more or less, depending on preference)
- crushed chili for garnish (or can also add into cooking if you prefer)
Instructions
Rice Cooker
- After rinsing rice at least once, add all ingredients into rice cooker, giving a quick stir, as spices, onion and butter tend to float on the top of the water.
- Press start. Let Run.
- Garnish with beautiful saffron, chilis, parsley, etc.
Stovetop
- After rinsing rice, add all ingredients into a stovetop pot with sealing lid.
- Bring to a boil for 5-8 minutes, stirring thoroughly, then reduce heat to low.
- Steam for approx. 20+ minutes, or until all water has been absorbed and rice feels tender, fluffy and nice-feeling.
- Garnish with some beautiful saffron, chilis, parsley, etc.
Notes
The great debate: Rinsing your rice
Rinsing rice is always a point of contention among chefs. My grandma always told us to wash rice at least 3 times, but many sites I have found discourage it... but of course, others don't let you proceed without!
I believe in doing what's in your heart, so I will generally rinse at least once, especially when adding ingredients into the mix. Really, the answer is up to you.