Total Time
Prep 2 mins
Cook 20 mins

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.

Ingredients Nutrition

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


  1. Rinse the rice well, drain.
  2. In a medium size saucepan, add the rinsed rice and remaining ingredients.
  3. Bring to a boil, cover and reduce heat.
  4. Simmer for 15 to 20 minutes or until stock is absorbed and rice is tender.
  5. Fluff with fork and serve.
Most Helpful

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 Jamie Oliver's Broccoli Salad#468517 and Lime Salmon Fillets#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.

mama smurf March 04, 2012

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.

IngridH June 09, 2010

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. :)

Sirocco December 14, 2014