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Saffron Rice

  • 10 minutes
  • 15 minutes
  • 6
Saffron Rice

This is a simple rice recipe that is perfect to accompany other meats and sauces. It is equally good on its own served with freshly grated Manchengo cheese. (Recipe pictured here with Herb and Sherry Albondigas).


  • 2 cups long grain rice
  • 3 cups light chicken stock or water
  • ½-1 teaspoon saffron threads
  • 1 teaspoon salt


  1. Wash the rice if wished and drain well.
  2. Heat a good dash of oil or a knob of butter in a medium-sized saucepan and add the rice. Cook over a moderate heat for 2-3 minutes, stirring constantly until many of the opaque rice grains turn white.
  3. Stir in the stock or water, saffront and salt and bring to the boil. Turn the heat down to the lowest setting and cover.
  4. Cook on the lowest possible setting for 10 minutes and then turn off the heat, but do not lift the lid. Stand for 5 minutes before fluffing with a fork. Season with additional salt if wished.

Cooks Tips

- If you do not have basmati, jasmine or standard long-grain rice will work just as well. Variations: - Fluff in 2 tablespoons finely chopped fresh dill or 1 tablespoon dried dill. - Toast ½ cup flaked or sliced almonds in a pan over a moderate heat until golden and stir through the rice before serving.

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