Classic Saffron Rice

"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."
 
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photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez photo by Jonathan Melendez
photo by IngridH photo by IngridH
photo by Robin C C. photo by Robin C C.
Ready In:
22mins
Ingredients:
6
Serves:
4
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ingredients

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

  • 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.

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Reviews

  1. Nice, basic recipe! My only suggestion is that you take time to "bloom" the saffron in 2-3 Tbsp. of water (or stock) for at least 5 minutes before you add it to the rice. Otherwise, your poor little saffron threads won't have time to develop that great yellow color that saffron is known for, and the flavor isn't as good.<br/><br/>Still, this is a fast recipe and a nice side dish. :)
     
  2. This was fantastic! I made this using fresh onion and a minced garlic sauteed in the butter first then adding the rice. I also had part of a tomato that I diced up and added to the rice at the end. Served this with recipe#468517#468517 and recipe#256059#256059 and asparagus....we had a wonderful dinner and I will definately make this again. Another winner for my Favorites of 2012. Thank you for posting the recipe.
     
  3. I really liked this rice! I used plain long grain white rice, homemade chicken stock, Penzey's onion flakes (since that was where the recipe came from) and a healthy pinch of saffron threads, which I let sit in the heated chicken stock for a few minutes before tossing the whole mess into my rice cooker. It came out beautifully- the rice grains were tender and separate, the saffron flavor really came through. The only possible change I would make is to add some garlic, in imitation of a local restaurant that I love where EVERYTHING is heavily garlicked. Made for ZWT6.
     
  4. I'm a huge fan of basmati rice, but I've never made it like this. It was amazing. The onion with the saffron take it to a whole other level. Will be adding it to my recipes!
     
  5. I like this rice especially when I used it with saffron.Saffron has power aroma (fragrance) and color . I usually use Iranian saffron because it has best quality and %100 Organic and natural and pure. I suggest you to search about Iranian saffron.
     
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Tweaks

  1. As a vegetarian option, I used 2 cups of turmeric tea instead of stock.
     
  2. Oustanding. Easy and tasty rice. I used Jasmine rice instead of basmati, and it worked wonderfully. Thanks!
     
  3. Wow! Wonderful recipe. I doubled the recipe, used organic jasmine rice(what I had in the cupboard) approx 14 Greek saffron threads and added 1 organic Bay leaf. Honey, this must be a Southern India recipe because it is *smack your mamma-in-law good ! So savory, beautiful golden color & lovely to serve with the delicate threads throughout. My family demolished it!
     
  4. Excellent rice dish. The saffron came through loud and clear (I gave an extra generous pinch). Used a small onion instead of the onion flakes and a clove of garlic, too. Instead of basmati, I just used the rice I normally use for risotto.
     
  5. Great, easy, tasteful recipe! I only had jasmine rice and had no stock, so I used water instead. Definitely would have tasted richer with the stock, but it was delicious even with plain water. I used fresh onion (just sliced a bit off the side of an onion) -- next time I'll saute it in the butter first, but if I'm in a rush I'll just dump it in fresh, it wasn't enough to make the rice "too oniony" raw or anything. Great introduction to using saffron, as well!
     

RECIPE SUBMITTED BY

I came to this site in March of 2004. It was then called Recipezaar. This site was the first on-line site that I ever joined. I first popped in 2003 while searching for a Peach Cobbler Recipe. In March of 2004, DH was having shoulder surgery and I was looking for a Split Pea Soup. Once again I found myself on Zaar as it came to be called. Over the years I hung out and learned from some of the best home cooks in the country, I posted over 700 recipes on the site, reviewed over 3500 recipes and posted over 3000 food photos. Over the next 10 years the site made many changes and in 2010 it was sold to to Food Network and became Food.com. Until last year we played games, talked and shared with one another. As a result of the community and the relationships I built I got to meet some wonderful people from all over the country. I also have a great number of friends that I have never meet face to face. Some of us still hang out at various places across the net. Zaar was more than a cooking community. It was an internet community of friendship. Life is an adventure ever changing.
 
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