Recipe by echo echo
A lovely side dish for those who like saffron. May be made with low-sodium bouillon if you wish.
Top Review by Stephanie McKenna
This was a very good alternative to the boxed yellow rice I usually use to accompany Mexican food. I used American shredded saffron, not really threads or powdered, and I used about 3 pinches. I didn't get a very yellow result (I think probably you'd need turmeric for that deep yellow, and I didn't have any), but the taste was delicious. I also added about 2 Tbsp sweet red pepper, much to my kids' dismay. My husband loved it. I think I'll be using this recipe from now on and scrapping those salty boxes of yellow rice!
- 1 cup uncooked rice
- 2 tablespoons olive oil or 2 tablespoons butter
- 1⁄2 teaspoon salt (to taste)
- 1⁄8 teaspoon powdered saffron
- 3 cups vegetable broth or 3 cups chicken broth
Directions See How It's Made
- Cook rice in oil or butter, stirring, until opaque.
- Add salt, saffron and bouillon.
- Bring to a boil, immediately turn heat to low, cover, and simmer 16-20 minutes, until rice is tender. (If after 16-18 minutes you find more liquid is needed, add water as necessary, up to 1 cup maximum).