Saffron Rice – a delicious recipe with water, chicken, jasmine rice, butter, saffron thread, turmeric. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
In a 2 cup measuring cup add the hot tap water, the chicken stock and the saffron .
2
Let this steep for at least one hour.
3
After steeping the saffron.
4
In a 2 quart sauce pan over medium heat add one tbls.
5
spoon of the butter and the rice, saute for 3 to 4 minutes stirring constantly do not brown rice.
6
Add the saffron liquid and bring to a light boil.
7
Then add the tumeric and the salt.
8
Stir, then cover with a tight fitting lid reduce heat to medium low and simmer for 20 to 25 mins stirring half way though cooking time.
9
When rice is tender and slightly creamy remove it from heat, with the lid on let it rest for about 5 minutes Add the remaining butter fluff with fork and serve.
159
kcal
Calories
7
g
Fat
19
g
Carbs
6
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: ¾ cup hot tap water, ¼ cup chicken stock, ½ cup jasmine rice, 2 tablespoons soft butter, and more.
Yes, Saffron Rice falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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