Saffron Rice Recipe

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Jasmine rice cooked with saffron for a beautiful color and subtle flavor.

Course Side Dish

Cuisine American

Prep Time 10

Cook Time 25

Total Time 35

Servings people

Calories 244kcal

Crumble the saffron with your fingertips or by using a mortar and pestle. Place crumbled saffron in hot water and let sit for 5-10 minutes so the flavors come out. I like to include 2-3 long strands in with the crumbled strands.
1 pinch saffron strands
Rinse rice well until the water runs clear. Drain well.
1 cup Jasmine rice
Heat oil in a heavy duty pot. When shimmering, add the onions. Sautee until soft. Add garlic and cook for 30 seconds.
2 tablespoons olive oil, ½ cup onions, ½ teaspoon garlic
Add rinsed rice until well coated with the oil. Stir in saffron along with the soaking water to the rice. Stir well.
Add broth and salt. Stir together. Bring to a boil. Give one more stir. Place lid on pan and lower heat so the rice is at a simmer. Cook for 12-15 minutes until all the liquid has been absorbed.
1½ cups broth, ¼ teaspoon salt
Leave lid on, but heat off for 10 minutes. Fluff rice with a fork and serve hot.

Bloom the saffron – Steep saffron threads in warm water for 10 minutes before adding to the rice. This helps release the color and flavor. Add both the soaking liquid and the saffron threads to the rice.

Rinse the rice – Wash the rice until the water runs clear to remove excess starch and keep the grains fluffy.

Toast for extra flavor – Sauté the rice in the oil before adding the broth helps enhance its nutty taste.

Let it rest – After cooking, let the rice sit covered for a few minutes, then fluff with a fork for the best texture.