Saffron Rice
Servings: 4 servings
Calories: 251kcal
Incredibly fluffy and aromatic saffron rice is a perfect compliment to any dish. Here you’ll find lots of tips on making perfectly fluffy saffron rice every time.
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Ingredients
- 1/8 teaspoon saffron threads Note 1
- 2 tablespoons unsalted butter
- 1 cup (185g) basmati rice Note 2
- 1 ½ cups (360ml) low sodium chicken stock or vegetable stock
- ½ teaspoon coarse kosher salt
Instructions
- To bloom saffron, put saffron threads in a small bowl. And add 2 tablespoons of boiling water. Let it to bloom for 10 minutes.
- Meanwhile, melt butter in a medium saucepan over medium high heat. (TIP: Make sure your saucepan has a tight-fitting lid. I use 2.5qt saucepan.)
- Add rice and cook it for 3-5 minutes, stirring constantly.
- Add stock, salt, and bloomed saffron with its water.
- Cover and bring it to a boil.
- Reduce heat to low and continue to cook until all the liquid is absorbed and rice is fully cooked, about 15 minutes. (NOTE: Don’t open the lid while rice is cooking.)
- Carefully fluff it with a wooden spoon, or fork, and serve.
Notes
Note 1: High quality saffron threads has deep red color without much yellow styles. I like this Afghan saffron and this Spanish one. I don’t recommend saffron powder.
Note 2: You can substitute jasmine rice in a pinch!
Nutrition
Calories: 251kcal
Carbohydrates: 40g
Protein: 6g
Fat: 7g
Sugar: 1g
Sodium: 422mg