3

Saffron Rice

Total Time
43 min
Prep
10 min
Cook
28 min
Serves
8
Difficulty
Easy
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.
Ingredients

saffron

½ tsp, threads, crumbled

water

2 Tbsp, boiling

vegetable oil

1 Tbsp

uncooked onion(s)

1 small, yellow, minced

uncooked white rice

1 cup(s), long-grained

reduced-sodium chicken broth

2 cup(s), hot

table salt

¾ tsp

cilantro

¼ cup(s), chopped fresh

Instructions

  1. Steep saffron in boiling water; set aside.
  2. Rinse and drain rice.
  3. 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.
  4. 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.
  5. Serving size: 1/2 cup
Notes
Garnish with fresh chopped cilantro, if desired.

A happier, healthier you starts here