- Total Time
Saffron gives this rice it's lovely yellow color. Although it's a little pricey, saffron is quite aromatic so a little goes a long way.
saffron½ tsp, threads, crumbled
water2 Tbsp, boiling
vegetable oil1 Tbsp
uncooked onion(s)1 small, yellow, minced
uncooked white rice1 cup(s), long-grained
reduced-sodium chicken broth2 cup(s), hot
table salt¾ tsp
cilantro¼ cup(s), chopped fresh
- Steep saffron in boiling water; set aside.
- Rinse and drain rice.
- Warm oil in a large, heavy saucepan over medium-high heat. When oil shimmers, add onion; cook, stirring frequently, until softened, 2-3 minutes. Add rice; cook, stirring frequently, until fragrant, 2-3 minutes.
- Stir in broth, reserved saffron water and salt; cover pan, reduce heat to low and cook until liquid is absorbed, 18-20 minutes. Remove pan from heat and let stand, covered, 5 minutes; fluff with a fork and serve.
- Serving size: 1/2 cup