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    You are in: Home / Recipes / Classic Saffron Rice Recipe
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    Classic Saffron Rice

    Classic Saffron Rice. Photo by Annacia

    1/30 Photos of Classic Saffron Rice

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    Total Time:

    Prep Time:

    Cook Time:

    22 mins

    2 mins

    20 mins

    PaulaG's Note:

    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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    Ingredients:

    Servings:

    Units: US | Metric

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

    Directions:

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

    Ratings & Reviews:

    • on March 04, 2012

      55

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 09, 2010

      55

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 06, 2014

      55

      This was so flavorful and went perfectly with Tarragon Chicken!!! Thank you!

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (87)

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    Nutritional Facts for Classic Saffron Rice

    Serving Size: 1 (171 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 218.8
     
    Calories from Fat 25
    11%
    Total Fat 2.8 g
    4%
    Saturated Fat 0.6 g
    3%
    Cholesterol 3.6 mg
    1%
    Sodium 465.8 mg
    19%
    Total Carbohydrate 41.0 g
    13%
    Dietary Fiber 1.7 g
    6%
    Sugars 2.7 g
    11%
    Protein 6.8 g
    13%

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