Saffron Rice

Sweetiebarbara's Note:

Everyone loves this, even my mother, who claimed to not like rice. I grow Saffron, so I garnish the rice with a Saffron Crocus flower when I serve it. I use this as a side dish with Shrimp Creole (I recommend Recipe #182045, along with a Spinach salad, and Lemon Meringue Pie). I adapted this from a 1973 Southern Living, Our Best Recipes, cookbook.

• Total Time: 1 hrs 15 mins
• Prep Time: 15 mins
• Cook Time: 1 hrs

Ingredients:

Servings: 4

• ½ teaspoon saffron (include threads, if you have them)
• ½ cup hot water (for dissolving saffron)
• ¼ cup butter
• 1 ½ cups uncooked rice
• 1 medium onion (chopped)
• ½ teaspoon salt
• 2 ½ cups hot water

Directions:

1. Put 1/2 cup water in a 1 cup glass measuring cup and heat.
2. Remove and add saffron, set aside.
3. Put rice, onion and salt into a glass 1 1/2 quart casserole.
4. Put 1 cup water and the 1/2 stick of butter into a 2 cup glass measuring cup, and heat in microwave. (do not boil).
5. Add dissolved saffron and water with melted butter to casserole. Stir.
6. Place (uncovered) in a preheated 450°F oven.
7. Bake for 20 to 30 minutes, stirring at the end of 10 minutes. Rice should be very dry.
8. When rice is very dry, stir in remaining 1 1/2 cups of hot water.
9. Cover, and bake for another 15 to 20 minutes.
10. Uncover and bake another 5 minutes.
11. Fluff with fork, garnish, and serve.

Reviews

[Roger/OH]

Great rice dished and wonderful color. We served it with Swiss Steak and Glaze Carrots. I to added a little more salt to the finished rice. Thanks

[byZula]

Wow! This was very nice. I've never made saffron rice before and really enjoyed the flavor. I added a bit more salt, but that was it. It's plain, but for some reason my family was fighting over the leftovers. So, this gets a 5 for being simple, yet delicious!! Thanks for this recipe!! This goes into my favorites folder! :-)