Saffron Rice Pilaf

"I found this recipe in Singapore's Aircrew Alliance magazine. Sounds really yummy. It's really very easy using a rice cooker."
photo by a user photo by a user
Ready In:




  • Rinse and drain the rice.
  • Melt butter in skillet over low heat.
  • Add onions and cinnamon, cloves, star anise, cardamom- saute until fragrant.
  • Add rice and mix well.
  • Transfer mixture into a rice cooker.
  • Add in raisins and tomatoes.
  • Add enough stock to come up to about half inch above the rice.
  • Add salt to taste.
  • Cook rice thoroughly.
  • Add saffron to heated milk.
  • Drizzle the mixture over cooked rice.
  • Stir and let sit a few minutes for the rice to absorb the flavor and color.
  • Serve hot with curry.

Questions & Replies

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  1. I made this for dinner tonight to serve with my Egg curry. My brother simply loved every spoon of this rice:) I made a few substitutions since I didnt have some of the ingredients on hand. Here's how I did it. I didn't use any star anise since I don't use that too often and was out of it. I used 1 1/2 cups of Basmati rice, 4 cups of Maggi vegetable broth with onions{which I made by adding 2 cubes of Maggi veg broth with onions to 4 cups of hot boiling water and allowing the cubes to dissolve completely}, 2 small onions, 1 inch cinnamon stick, 4 cloves, 2 green cardamoms, 1/4 tsp. of turmeric powder as a substitute for saffron threads, 2 tbsps. of oil to stir-fry everything{onions and garam masala}, 1 tomato and 2 tsps. of cumin seeds{this was my own idea!}. I did not use any raisins or milk. I allowed the cumin seeds to splutter in the hot oil alongwith the cinnamon stick, cloves and cardamoms, and then tossed in the onion. After stir-frying the onion till it turned brownish, I added the turmeric powder and the tomato. I cooked this until the tomato softened, adding a little of the broth to the tomato mixture, so as to not let it stick to the bottom of the pot in which it was cooking;). Then, I added the drained rice and cooked it for 3 minutes on medium flame, mixing it with the tomato mixture. My house was smelling aromatic and awesome while I was cooking this rice. After this, I stirred in the prepared broth. No salt was required for this rice, as the broth already contains salt. I brought this mixture to a boil, then lowered flame to medium heat and cooked the rice until the broth had been absorbed by the rice. When this was done, I reduced heat to a simmer and covered the pot completely. Then, I cooked the done rice for 7 minutes before removing it from flame, mixing once thoroughly and serving it hot. It tasted super-wonderful and this will be a regular now on on my table! Thanks for the recipe!


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