Saffron Rice
This simple saffron rice recipe is infused with saffron flavor and is the perfect elegant side dish that pairs well with Middle Eastern and Spanish flavors. Cook it on the stove top or in a rice cooker.
Servings: 4
Calories: 204kcal
Ingredients
- ¼ cup boiling water see note 1
- pinch saffron threads (roughly ⅛ tsp)
- 1 cup basmati rice rinsed
- 1 tablespoon refined coconut oil or butter
- ½ teaspoon onion powder
- ¼ teaspoon salt
- 1 ¾ cup stock (veggie or chicken)
Instructions
Stove Top
- Combine saffron threads and boiling water and allow to 'steep' for at least 5 minutes.
- In a medium pot, combine saffron + boiling water with the basmati rice and all other ingredients.
- Cover and bring to a boil; reduce heat and simmer (covered) for 15 minutes.
- Remove from heat and let sit for another 10 minutes before serving.
Rice Cooker
- Combine saffron threads and boiling water and allow to 'steep' for at least 5 minutes.
- Combine saffron + boiled water with the basmati rice and all other ingredients.
- Cook using the 'white rice' function (or regular function if there is not a white rice option).
- Once the cook time is up, fluff with a fork and serve.
Notes
1- swap for any long grain white rice (adjust water ratios as needed for jasmine or other types). If you use long grain brown rice, you will need to increase the cook time as needed.
Storage
Store in an air tight container in the fridge for up to 4 days or in the freezer for up to 3 months.
Reheat
Heat in the microwave, or in a frying pan (add a bit of extra butter) until steaming hot.
Do not reheat more than once.
Nutrition
Serving: 1/4 of the batch | Calories: 204kcal | Carbohydrates: 38g | Protein: 3g | Fat: 3g | Saturated Fat: 3g | Cholesterol: 0mg | Sodium: 559mg | Potassium: 53mg | Fiber: 0g | Sugar: 0g | Vitamin A: 220IU | Calcium: 13mg | Iron: 0.4mg