Saffron Rice

Instantly upgrade your everyday rice with this incredibly fluffy and aromatic saffron rice. It’s a perfect complement to any dish.

Why you’ll love this recipe:

Cooked rice is a weekly staple in our house! It works pretty much with any meal, whether we’re having chicken, seafood, beef, curry- anything really!

But sometimes plain ol’ rice gets a little boring and doesn’t cut it for special occasions. Do you feel the same? That’s when this pretty, vibrant saffron rice comes to the rescue.

A pinch of saffron transforms a regular rice into special-occasion-worthy side dish! I especially like to serve saffron rice with seafood, like my steelhead trout.

Oh, did I mention how fluffy this rice is? And you don’t even need a special rice cooker to achieve that. I’ve cooked rice on the stovetop for my entire life and I have a tip or two to share with you in a bit. Don’t worry, you won’t burn it, I promise!

So, what’s the secret to perfectly fluffy rice?

1. Use the correct amount of liquid. This is very important! Too much water, and you’ll get mushy rice. Too little water and you may burn the rice, or undercook it. My mom taught me that the liquid should come up about 1 inch above the rice (about the width of 2 fingers).
2. Cook it covered and undisturbed low and slow. This means no peeking! First, bring the mixture to a boil over medium-high heat, and then immediately reduce the heat to low and let it cook gently for at least 15 minutes, still covered.
3. Gently fluff the cooked rice with a wooden spoon or fork.
4. Purchase high-quality saffron threads. There are many different kinds of saffron out there: Spanish, Indian, Afghan, etc. The origin isn’t that important though. What’s important is its color. High-quality saffron has a deep red color, without many yellow styles, which has no taste and only contributes dead weight. I like this Afghan saffron, but this Spanish one is pretty good too, both of these are the highest grade. I don’t suggest using saffron powder, because it’s difficult to determine its quality. If you wanna learn more about saffron, like how it’s harvested, the history, its grading system, read this article. It’s so interesting!

How to make this flavor-packed rice:

We’re going to infuse the rice with lots of flavors. And I’m not just talking about saffron. First, we’ll toast the rice in melted butter for a few minutes to build the first layer of flavor.

Once the butter is fully absorbed, we’ll add stock for another layer of flavor along with steeped saffron. 

In the end, you’ll get such flavorful and vibrant rice that will complement any dish.

Can I make this recipe vegetarian?

Yes, just replace the chicken stock with vegetable stock.

Is there an alternative for basmati rice?

You can substitute jasmine rice in a pinch!

How to store leftover saffron rice:

Store in an airtight container for up to 4 days in the refrigerator. Reheat in the microwave until hot.

You can also freeze leftovers in freezer bags or airtight containers. You can add a small amount of water when reheating as it does get slightly dryer than fresh rice.

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Pan-Fried Steelhead Trout