Saffron Rice

Name: Saffron Rice
Prep time: 5 min
Cook time: 30 min
Total time: 45 min
Ingredients: 2 cups basmati rice (organic recommended); 2 tbsp ghee (or butter); 1/2 cup chopped onion ((red or yellow)); 1/2 tsp salt; 1/4 tsp saffron (I recommend a quality Spanish saffron); 3 cups chicken stock

www.fifteenspatulas.com

Your recipes

Prep Time: 5 minutes

Cook Time: 30 minutes

Total: 45 minutes

Servings: 6

Author : Joanne Ozug fifteenspatulas.com

saffron basmati rice saffron rice

Ingredients

Remove All · Remove Spices · Remove Staples

2 cups basmati rice (organic recommended)2 tbsp ghee (or butter)1/2 cup chopped onion ((red or yellow))1/2 tsp salt1/4 tsp saffron (I recommend a quality Spanish saffron)3 cups chicken stock

Export 5 ingredients for grocery delivery

Instructions

Helping creators monetize

Show ad-free recipes at the top of any site

Step 1

Place the rice in a fine mesh strainer and rinse under running water for 2 minutes, until the water runs clear.

Step 2

Add the ghee, onion, and 1/2 tsp salt to a 12" nonstick skillet set over medium heat. Crumble the saffron between your thumb and finger and add to the pan. Cook for 5 minutes until the onion has softened.

Step 3

Increase the heat to medium high and add the rinsed rice. Cook for 3 minutes, until the rice is dry and turns opaque.

Step 4

Add the chicken stock and increase the heat to high to bring to a boil, which should take a minute or two. Reduce the heat to medium low to maintain a simmer, then cover the pan with a lid. Cook for 18-20 minutes, until the liquid has been fully absorbed.

Step 5

Stir the rice well, then replace the lid and let the rice sit off the heat for 10 more minutes. Serve and enjoy!