Best 9 How To Make Saffron Rice Recipes

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Saffron rice is a flavorful and colorful dish that is popular in many cuisines around the world. It is made with rice, saffron, and a variety of other spices and ingredients. The saffron gives the rice a golden yellow color and a unique, slightly bitter flavor. Saffron is a very expensive spice, so it is often used sparingly in dishes. However, a little bit of saffron goes a long way, and it can really elevate the flavor of a dish. Saffron rice is a delicious and elegant dish that is perfect for special occasions or everyday meals. It can be served as a side dish or as a main course.

Let's cook with our recipes!

INDIAN SAFFRON RICE



Indian Saffron Rice image

Indian saffron is richer, darker in its red-orange color then the Spanish or Italian, and gives a better flavor to rice. The saffron should always be steeped in hot water ahead of time and used as part of the liquid in the recipe. The following is a recipe prepared in the Indian manner.

Provided by CookingForDummies

Categories     Side Dish     Rice Side Dish Recipes

Time 25m

Yield 6

Number Of Ingredients 5

⅛ teaspoon powdered saffron
2 cups boiling water, divided
2 tablespoons butter
1 cup uncooked long-grain white rice, not rinsed
1 teaspoon salt

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.

Nutrition Facts : Calories 154.2 calories, Carbohydrate 26.1 g, Cholesterol 10.2 mg, Fat 4.1 g, Fiber 0.4 g, Protein 2.5 g, SaturatedFat 2.5 g, Sodium 418.2 mg

SAFFRON RICE



Saffron Rice image

A pinch of brilliant burnt-orange saffron, the stigmas of small purple crocuses, gives a dish a slightly bitter and floral flavor. Saffron is traditionally used to perfume bouillabaisse, but it can add a layer of fragrance and color to aromatic basmati. If you don't have saffron, use turmeric (Indian saffron) instead.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains     Rice Recipes

Number Of Ingredients 4

2 pinches of saffron, crumbled
1/4 cup boiling water
1 cup basmati rice
Kosher salt and freshly ground black pepper

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.

EASY SAFFRON RICE



Easy Saffron Rice image

This easy recipe for saffron rice hails from the south of Thailand and is made on the stovetop with jasmine rice. No need to own a rice cooker.

Provided by Darlene Schmidt

Categories     Side Dish     Dinner     Lunch

Time 28m

Number Of Ingredients 7

3 1/2 cups chicken stock (good quality; or vegetable stock)
1/2 teaspoon turmeric
1/2 teaspoon saffron threads
Optional: 1/4 to 1/2 teaspoon dried crushed chile
1 squeeze lemon juice (or lime)
2 cups white Thai jasmine-scented rice (or white basmati rice; not brown rice)
1 1/2 to 2 tablespoons fish sauce (to taste, or 1/4 to 1/2 teaspoon salt)

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.

Nutrition Facts : Calories 92 kcal, Carbohydrate 15 g, Cholesterol 3 mg, Fiber 0 g, Protein 4 g, SaturatedFat 0 g, Sodium 504 mg, Sugar 2 g, Fat 1 g, ServingSize 4 servings, UnsaturatedFat 0 g

SAFFRON RICE



Saffron Rice image

Provided by Food Network Kitchen

Categories     side-dish

Time 35m

Number Of Ingredients 0

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.

SAFFRON RICE



Saffron Rice image

This simple recipe for saffron rice includes butter, onion, and saffron. It has been used in my family for quite some time and has always been a favorite.

Provided by LLADRACH

Categories     Side Dish     Rice Side Dish Recipes

Time 1h

Yield 6

Number Of Ingredients 7

½ cup butter
¼ cup diced onion
1 cup uncooked long grain white rice
2 cups water
½ teaspoon dried parsley flakes
1 pinch saffron threads
3 drops yellow food coloring

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.

Nutrition Facts : Calories 259.3 calories, Carbohydrate 26.8 g, Cholesterol 40.7 mg, Fat 15.6 g, Fiber 0.5 g, Protein 2.8 g, SaturatedFat 9.8 g, Sodium 113 mg, Sugar 0.4 g

CLASSIC SAFFRON RICE



Classic Saffron Rice image

This is easy, simple and wonderful. The original recipe which was printed in the Spring 2005 Penzeys catalog, calls for long-grain rice; however, I liked it much better with basmati. Also, the original recipe called for minced onion but I found it worked very well with dried onion. I indicated that the butter is optional, because I did not add it.

Provided by PaulaG

Categories     White Rice

Time 22m

Yield 4 serving(s)

Number Of Ingredients 6

1 cup basmati rice
2 cups chicken stock
1 tablespoon butter (optional)
1 tablespoon dried onion flakes
1/2 teaspoon salt
1 pinch saffron, crumbled

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.

Nutrition Facts : Calories 218.8, Fat 2.8, SaturatedFat 0.7, Cholesterol 3.6, Sodium 465.9, Carbohydrate 41, Fiber 1.7, Sugar 2.8, Protein 6.8

SAFFRON RICE



Saffron Rice image

A very fragrant Indian side dish! I just love the cardamom! Ghee can be bought in any supermaket if you want check out my recipe to make it. Check out this thread http://www.recipezaar.com/bb/viewtopic.zsp?t=226770 on step x step pictures to make this.

Provided by Rita1652

Categories     Rice

Time 55m

Yield 4 serving(s)

Number Of Ingredients 11

2 cups basmati rice
1 teaspoon saffron thread
3 tablespoons boiling water or 3 tablespoons chicken broth, plus
4 cups boiling water or 4 cups chicken broth
6 tablespoons ghee or 6 tablespoons butter
2 inches cinnamon sticks
4 whole cloves
1 cup finely chopped onion
1 minced garlic clove
2 teaspoons salt
1/4 teaspoon ground cardamom

Steps:

  • Place the saffron in a small bowl and cover with 3 tablespoons of boiling water.
  • Soak for 10 minutes.
  • Meanwhile, heat the butter over moderate heat in a large 3 or 4 quart stockpot.
  • Add the cinnamon and cloves and stir well.
  • Add the onions, garlic and saute for about 2 minutes.
  • Add the rice and stir for about 5 minutes.
  • Pour in the 4 cups of boiling water or broth, salt, and the cardamom.
  • Bring to a boil over high heat.
  • Add the saffron and its soaking water.
  • Stir gently.
  • Cover, reduce heat, and cook for 25 minutes.
  • Fluff, remove cloves and cinnamon sticks and serve hot.

Nutrition Facts : Calories 529.3, Fat 21.9, SaturatedFat 12.4, Cholesterol 49.1, Sodium 1176.2, Carbohydrate 75.9, Fiber 3.9, Sugar 2.5, Protein 7.8

BAKED SAFFRON RICE



Baked Saffron Rice image

This basmati rice dish infused with spice is cooked until a crunchy, nutty-tasting crust forms on the bottom.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains     Rice Recipes

Number Of Ingredients 5

3 cups basmati rice
5 1/2 cups water
1 tablespoon coarse salt
4 tablespoons extra-virgin olive oil
1/4 teaspoon ground saffron, dissolved in 2 tablespoons hot water

Steps:

  • Rinse rice well; drain in colander. Place in a deep nonstick pot or rice cooker with water and salt. Bring to a boil over high heat; reduce to a simmer. Cook until all liquid is absorbed, 15 to 20 minutes.
  • Drizzle oil over top of rice; stir gently with a wooden spoon. Gently press rice into an even layer. Reduce heat to medium-low. Place a clean dish towel over top of pot; cover firmly, wrapping sides of towel around top of lid to prevent steam from escaping. Cook over medium-low heat for 50 to 60 minutes. Gently pull rice away from side of pan with a spatulaâ??there should be a nice golden crust.
  • Remove from heat, remove lid, and drizzle saffron water over the rice. Cover immediately, and allow to cool 5 minutes.
  • Remove lid; invert carefully onto a serving plate. Serve warm, cut in wedges.

SAFFRON RICE



Saffron Rice image

Provided by Pierre Franey

Categories     easy, quick, side dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 8

3 tablespoons butter
1 clove garlic, finely minced
1/4 cup finely chopped onion
1 teaspoon stem saffron
1 bay leaf
1 1/4 cups rice
2 1/4 cups chicken broth
Salt to taste if desired

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.

Nutrition Facts : @context http, Calories 234, UnsaturatedFat 3 grams, Carbohydrate 36 grams, Fat 7 grams, Fiber 0 grams, Protein 5 grams, SaturatedFat 4 grams, Sodium 337 milligrams, Sugar 2 grams, TransFat 0 grams

Tips:

  • Use high-quality saffron. The better the saffron, the more flavorful your rice will be.
  • Soak the saffron in hot water for at least 30 minutes before using. This will help to release its flavor and color.
  • Use a heavy-bottomed pot to cook the rice. This will help to prevent the rice from sticking to the bottom of the pot.
  • Rinse the rice thoroughly before cooking. This will help to remove any starch from the rice, which can make it gummy.
  • Add salt to the water when cooking the rice. This will help to season the rice and prevent it from becoming bland.
  • Do not stir the rice while it is cooking. Stirring the rice can break the grains and make the rice mushy.
  • Once the rice is cooked, fluff it with a fork and serve immediately.

Conclusion:

Saffron rice is a delicious and versatile dish that can be served with a variety of main courses. It is also a good source of vitamins and minerals, including iron, magnesium, and potassium. By following these tips, you can make perfect saffron rice every time.

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