Recipe by Sweetiebarbara
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 Shrimp Creole, along with a Spinach salad, and Lemon Meringue Pie). I adapted this from a 1973 Southern Living, Our Best Recipes, cookbook.
Top Review by Baby Kato
I loved this quick and easy to make recipe. I used some extra special Spanish saffron that my brother gave me. The rice turned out perfect. Light, fluffy, beautifully colored with a delicious flavor. It was the perfect accompaniment for our comfort meal of bbq chicken and corn niblets in butter sauce. Thank you so much for sharing a recipe that has gone into my Best of 2014 Cookbook. Kudos to you. Made for What's on the Menu Tag Game 2015.
- 2.46 ml saffron (include threads, if you have them)
- 118.29 ml hot water (for dissolving saffron)
- 59.14 ml butter
- 354.88 ml uncooked rice
- 1 medium onion (chopped)
- 2.46 ml salt
- 591.47 ml hot water
Directions See How It's Made
- Put 1/2 cup water in a 1 cup glass measuring cup and heat.
- Remove and add saffron, set aside.
- Put rice, onion and salt into a glass 1 1/2 quart casserole.
- 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).
- Add dissolved saffron and water with melted butter to casserole. Stir.
- Place (uncovered) in a preheated 450°F oven.
- Bake for 20 to 30 minutes, stirring at the end of 10 minutes. Rice should be very dry.
- When rice is very dry, stir in remaining 1 1/2 cups of hot water.
- Cover, and bake for another 15 to 20 minutes.
- Uncover and bake another 5 minutes.
- Fluff with fork, garnish, and serve.