Saffron Basmati Rice

Total Time
30mins
Prep 5 mins
Cook 25 mins

This rice goes well with entrees with spicy Indian or Asian Flavours. Don't let the sugar put you off. It make the rice taste wonderful and it really is not that sweet, amazingly enough. We really enjoy this.

Ingredients Nutrition

Directions

  1. Heat the oil in a medium saucepan, over medium high heat.
  2. Add the cinnamon stick, cardamom and cloves.
  3. Saute until the spices are aromatic, about 1 minute, then scoop out with a slotted spoon and discard.
  4. Add the rice to the pan and cook, stirring until the rice is evenly coated in oil, and beginning to toast, 1 to 2 minutes.
  5. Add the water, sugar, salt and saffron to the pan and bring to a boil over medium high heat, then reduce heat to medium low, partially cover the pan and simmer for 10 minutes.
  6. Fully cover the pan and simmer for about 10 minutes longer, until water is completely absorbed.
  7. Take pan off heat and let stand 5 minutes without removing lid.
  8. Fluff with a fork and stir in the pistachios just before serving.

Reviews

(2)
Most Helpful

This is good just not as good as recipe#443553. It was hardly sweet. This goes really well with Recipe #372093. We had it with recipe#304009 & a fresh salad. I used butter instead of vegetable oil to add more flavour, soaked white Basmati rice, the regular amount of water I cook rice with & I covered the pot after it came to a boil, sea salt, to taste, Iranian saffron ground with amortar and pestle and then 1 tbs rose water added, oh dear I forgot the pistachio nuts (I think that would have added greatly to the dish so I will not star rate), plus the rest of the ingredients. Made for Welcome to Bahrain!

UmmBinat April 06, 2012

Loved this rice. We're fans of brown basmati so that's what I used, increasing the water to 1 2/3 cups and the cooking time to 45 minutes. Even with assurances, 5T of sugar did scare me so I used one and found that just right for my tastes. Really liked the other spices in this, MarieAlice.

sugarpea May 24, 2005

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