Colourful Saffron Rice

    Colourful Saffron Rice


    123 people made this

    If you can use Indian saffron to prepare this rice as it has a better colour and flavour than Spanish. Always steep the saffron in boiling water ahead of time.

    Serves: 6 

    • 1/8 teaspoon powdered saffron
    • 2 cups boiling water, divided
    • 2 tablespoons butter
    • 1 cup uncooked long-grain white rice, not rinsed
    • 1 teaspoon salt

    Preparation:5min  ›  Cook:20min  ›  Ready in:25min 

    1. Steep the saffron in 1/2 cup boiling water.
    2. In a heavy based frying pan that can be tightly covered, melt the butter over medium-high heat. Stir in the rice and salt and cook, stirring constantly, until the rice begins to absorb the butter and becomes opaque but not brown.
    3. Quickly add the remaining 1 1/2 cups boiling water, along with the saffron water. Cover immediately, reduce heat to low, and cook for 20 minutes, or until all of the liquid is absorbed. For best results, do not remove the lid while the rice is cooking.

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