Saffron Rice

By bexibell

One of my favorite ways to use Saffron.
Adds flavour to plain dishes or a hint of elegance to traditional dishes

0 shares Share on Facebook Share on Twitter Share on WhatsApp Share on Google+

Google Ads

Rate this recipe 3.3/5 (104 Votes)

0 Picture

Chocolate Rice Cakes

Breaded chicken

Ingredients

half teaspoon Saffron
250g rice I use basmati or long grain
1 large Red Onion (finely chopped)
450ml water
Olive Oil

Details

servings 4
Level of difficulty Average
Preparation time 10mins
Cooking time 20mins
Cost Average budget

Preparation

Step 1

Put small amount of oil into a frying pan, add onion and fry until verging on soft and browning (not burnt or crispy).
Boil kettle, put saffron into a small glass and fill to about a third with boiling water.
Leave to colour the water for maximum 5 minutes (while rice is boiling)

Step 2

Bring water to the boil in a pan and add washed rice, boil until majority of liquid has been absorbed.
Add glass of Saffron and water along with onions, stir well.
Turn heat down, cover with a lid and leave to gently simmer for about 15-20 minutes (until moisture is absorbed).

Step 3

Serve while still warm

Make sure the saffron is good quality - must be rich reds only (the orange pieces are not from the best part or too old for good flavour).
The colour should come out a lovely yellow/orange.
I normally use a large frying pan with a glass lid cook the onions in it and add the rice and saffron to it.