Saffron Rice Recipes

SAFFRON RICE

Steps:

• Heat the butter in a saucepan over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Reduce heat to medium-low, and continue cooking and stirring until the onion is very tender and dark brown, 15 to 20 minutes more.
• Pour in rice and stir to coat. Stir in water, parsley flakes, saffron, and 3 drops of yellow food coloring (optional). Reduce heat, cover, and simmer until water is absorbed, about 30 minutes.

SAFFRON RICE

Steps:

• Heat 3 tablespoons butter in a large saucepan over medium-high heat. Add 1 finely chopped onion and cook, stirring, until softened, 4 minutes. Stir in 2 cups basmati rice, 2 teaspoons kosher salt and 1/2 teaspoon saffron threads. Add 1 1/2 cups each water and low-sodium chicken broth. Bring to a simmer, reduce the heat to low, cover and cook until the rice is tender and the liquid is absorbed, 15 minutes. Let sit, covered, 5 minutes, then fluff with a fork. Stir in 1/4 cup chopped cilantro and 2 sliced scallions.

EASY SAFFRON RICE

Steps:

• Gather the ingredients.
• Pour the stock into a medium-sized pot with a tight-fitting lid. Place the pot on the stove over high heat.
• While the stock is coming to a boil, add the turmeric, saffron, chile (if using), and a squeeze of lemon or lime juice. Stir well.
• Add the rice plus 1 1/2 tablespoons fish sauce (or 1/4 teaspoon salt) and stir. Bring to a boil.
• Reduce the heat to low and cover tightly with a lid. Cook 12 to 15 minutes, or until liquid has been absorbed by the rice. (Insert a fork or knife straight down into the pot and push the rice aside. If you see liquid, it still needs more time to cook.)
• When most of the liquid is gone, turn off the heat and place the lid on tightly. Allow the pot to remain on the burner for another 5 to 10 minutes, or until you're ready to eat. The residual heat inside the pot will finish steaming the rice. The rice will stay warm in this way for 1 hour or more.
• Before serving, remove the lid and fluff rice with chopsticks or a fork. Taste test for salt, adding 1/2 tablespoon more fish sauce or a little more salt if needed (the amount will depend on the saltiness of your stock). If the rice tastes too salty, add another squeeze of lemon juice.

INDIAN SAFFRON RICE

Steps:

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

SAFFRON RICE

Steps:

• In a small bowl, combine the saffron and boiling water and steep for 5 minutes. Meanwhile, rinse the rice under cold water. Place the rice, 1 3/4 cups water, and saffron in a pot and bring to a boil. Reduce the heat to low and simmer, covered, for 20 minutes, until all the liquid is absorbed.
• Remove from the heat and let sit, covered, for 10 minutes. Fluff with a fork, season with salt and pepper, and either spoon into the bouillabaisse or serve on the side.

SAFFRON RICE

Steps:

• Heat oil and butter in a casserole. When foaming subsides, add rice and saute for about 5 minutes stirring constantly until rice is toasty. In last 30 seconds add whole cinnamon stick and cloves and saute until they release their aroma. Add sugar and saute for a few seconds, add water, saffron and salt reduce heat to low. Cook covered for 15 minutes or until rice is just tender. Serve with pork and garnish with sliced almonds.

SAFFRON RICE

Steps:

• Preheat the oven to 400 degrees.
• Heat one tablespoon butter in a heavy saucepan with a tightfitting lid. Add the garlic and onion and cook, stirring, until the onion is wilted. Add the saffron, bay leaf and rice and cook, stirring, about 30 seconds.
• Add the chicken broth and salt. Bring to a good boil.
• Cover and place the saucepan in the oven. Bake exactly 17 minutes. Remove from the oven and keep covered until ready to serve. When ready to serve, discard the bay leaf. Fluff the rice with a fork and stir in the remaining butter.

SAFFRON RICE

Steps:

• Heat butter in medium heavy saucepan and fry cumin seeds, cinnamon stick, cardamom, cloves, peppercorns and bay leaves for about 2 minutes.
• Add rice and fry for 2 - 3 minutes more.
• Stir in salt, chicken stock and saffron.
• Cover and bring to a boil.
• Reduce heat to low and cook for 10 minutes.
• Remove from heat.
• After 5 minutes, fluff with fork.

QUICK AND EASY SAFFRON RICE

Steps:

• Heat the oil in a heavy saucepan (that has a lid).
• Add the onion and garlic and cook until just soft.
• Add in the rice and cook for 3 minutes, stirring frequently.
• Add the broth, saffron, and parsley.
• Cover and reduce the heat to low.
• Cook for 15-18 minutes or until the liquid is absorbed.
• Fluff with a fork before serving.

SAFFRON RICE

Steps:

• Soak saffron in 1/2 cup boiling water for 20-30 minutes.
• Meanwhile, saute onions in the ghee until tender; set aside.
• Rinse the basmati under cold water in a sieve, until water runs clear, allow to drain.
• Place the rice and the onions in a saucepan and add the 1/2 cup saffron water as well as 2 1/2 cups hot water, the cardamon pods, the cloves, and the salt and pepper; stir to mix.
• Bring to a boil over medium heat then reduce heat, cover, and cook over low heat until the rice is tender, about 15-20 minutes.
• If any liquid remains, drain it.
• Stir peas into mixture, if desired, as a garnish; serve.

SAFFRON RICE

Steps:

• Put 1/2 cup water in a 1 cup glass measuring cup and heat.
• Remove and add saffron, set aside.
• Put rice, onion and salt into a glass 1 1/2 quart casserole.
• Put 1 cup water and the 1/2 stick of butter into a 2 cup glass measuring cup, and heat in microwave. (do not boil).
• Add dissolved saffron and water with melted butter to casserole. Stir.
• Place (uncovered) in a preheated 450°F oven.
• Bake for 20 to 30 minutes, stirring at the end of 10 minutes. Rice should be very dry.
• When rice is very dry, stir in remaining 1 1/2 cups of hot water.
• Cover, and bake for another 15 to 20 minutes.
• Uncover and bake another 5 minutes.
• Fluff with fork, garnish, and serve.

CLASSIC SAFFRON RICE

Steps:

• Rinse the rice well, drain.
• In a medium size saucepan, add the rinsed rice and remaining ingredients.
• Bring to a boil, cover and reduce heat.
• Simmer for 15 to 20 minutes or until stock is absorbed and rice is tender.
• Fluff with fork and serve.