Saffron Rice
35 min
|
easy
|
low-FODMAP
Recipe by Eunice
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 10 min | 25 min | 35 min |
Introduction
This fragrant saffron rice is fluffy, golden, and full of warm, cozy flavor in every bite.
It’s a simple side dish that instantly makes any weeknight chicken, fish, or veggie dinner feel restaurant special.
Bloomed saffron, buttery basmati rice, and gentle spices like bay and cinnamon create an easy yet elegant dish for holidays or guests.
Ingredients (4 servings)
Ingredients
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How to Make Saffron Rice
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Rinse and drain the rice
Place the basmati rice in a fine-mesh strainer and rinse under cool water until the water runs mostly clear.
Let the rice drain well so you do not dilute the cooking liquid.
-
Bloom the saffron
Place the saffron threads in a small heatproof bowl or cup.
Pour the 2 tablespoons of hot water over the saffron and let it steep while you prepare the rice.
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Toast the rice with aromatics
Melt the butter in a medium saucepan over medium heat.
Add the bay leaf and cinnamon stick, if using, and cook until fragrant, about 30 seconds.
Stir in the drained rice and cook, stirring often, until the grains look slightly translucent and smell nutty.
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Add broth and saffron
Pour in the chicken broth, salt, and all the saffron water, then stir to combine everything evenly.
Bring the mixture to a gentle simmer over medium heat.
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Simmer the rice
Once simmering, reduce the heat to low, cover the saucepan tightly, and cook for 15 to 18 minutes.
Avoid lifting the lid while the rice cooks so the steam stays trapped.
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Rest and fluff
Turn off the heat and let the covered rice rest for 5 to 10 minutes.
Remove the bay leaf and cinnamon stick, then gently fluff the rice with a fork before serving.
Substitutions
- Chicken broth -> vegetable broth
- Use a flavorful vegetable broth to keep the rice vegetarian while still giving it depth and light savory notes. Choose a low-sodium option so the saffron and spices stay in balance.
- Butter -> olive oil or ghee
- Olive oil gives a clean, light flavor and makes the dish dairy-free without losing richness. Ghee adds a toasted, buttery aroma that pairs beautifully with saffron and basmati.
- Saffron -> tiny pinch of turmeric and smoked paprika
- A very small pinch of turmeric with a tiny dash of smoked paprika mimics saffron’s golden color and gentle warmth. Use less than you think, or the spices can overpower the delicate rice.
Tips
- Rinse for fluffy, separate grains
- Rinsing removes extra surface starch so the basmati cooks up light and fluffy, not sticky or clumpy.
- Toast the rice for deeper flavor
- Toasting the rice in butter before adding liquid builds a deeper nutty flavor and helps the grains stay separate.
- Control the heat for even cooking
- Keep the simmer gentle; vigorous boiling can split the grains and leave the texture uneven.
- Use a tight-fitting lid
- A tight-fitting lid traps steam so the rice cooks through evenly without drying or scorching on the bottom.
- Let the rice rest
- The resting time allows moisture to redistribute, which firms the grains and makes fluffing much easier.
Nutrition Facts *
| Energy | 183 | kcal |
|---|---|---|
| Protein | 4 | g |
| Total Fat | 3 | g |
| Carbohydrates | 36 | g |
| Dietary Fiber | 1 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- Can I make this saffron rice vegetarian?
- Yes, simply swap the chicken broth for a good vegetable broth and use olive oil instead of butter. Taste the broth before cooking, because bland broth will give you bland rice.
- Why did my rice turn out mushy?
- Mushy rice usually means there was too much liquid or the lid came off during cooking. Measure the broth carefully, drain the rinsed rice well, and avoid lifting the lid until resting time.
- Can I make saffron rice ahead of time?
- Yes, cook the rice, cool it quickly on a sheet pan, and refrigerate in a covered container. Reheat gently on the stove with a splash of broth, or in a covered dish in the oven.
- Can I use a rice cooker instead of the stove?
- Yes, add all the ingredients to the rice cooker bowl, including the bloomed saffron and its soaking water. Follow your machine’s white rice setting and let the rice rest on warm for at least 10 minutes.
Serving Suggestions
This saffron rice pairs beautifully with simple grilled chicken, roasted vegetables, or a bright cucumber yogurt salad.
For a special touch, stir in toasted slivered almonds and a squeeze of lemon right before serving.
Reviews
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Art: No issues here. I wasn’t sure cinnamon would work with the chicken broth, but it turned out to be a great fit!
: Happy it worked out, Art! The cinnamon stick is subtle but it really plays nicely with the saffron and chicken broth.
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Lauren K.: Came out slightly bland even with saffron powder 😅 might have been stored too long though
: Thanks for sharing, Lauren! Using fresher saffron or adding a bay leaf or cinnamon next time can help boost the aroma and flavor.
Made this recipe? How did it go?
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