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READY IN 1 hr

Saffron Rice

Read Reviews (56)

"This simple recipe for saffron rice includes butter, onion, and saffron. It has been used in my family for quite some time and has always been a favorite." — LLADRACH

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Original recipe makes 6 servings Change Servings

1/2 cup butter
1/4 cup diced onion
1 cup uncooked long grain white rice
2 cups water

1/2 teaspoon dried parsley flakes
1 pinch saffron threads
3 drops yellow food coloring (optional)

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Directions

Heat the butter in a saucepan over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Reduce heat to medium-low, and continue cooking and stirring until the onion is very tender and dark brown, 15 to 20 minutes more.
Pour in rice and stir to coat. Stir in water, parsley flakes, saffron, and 3 drops of yellow food coloring (optional). Reduce heat, cover, and simmer until water is absorbed, about 30 minutes.

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PREP 15 mins
COOK 45 mins
READY IN 1 hr

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Mmmm, rich and creamy and delicious! Pretty and colorful too! I used half the amount of butter called for and it was plenty. Rather than dried parsley I used fresh, which added great fresh flavor and color. I cooked the rice in chicken broth, again adding more flavor, and used an extra pinch of saffron (love the stuff). The food coloring wasn't necessary. This paired perfectly with Sea Bass Cuban Style, the recipe also from this site.

—naples34102

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Most Helpful Critical Review

Oct 09, 2008

it would be better to grind the safron prior to adding it. otherwise it won't unfold it's yellow colour. also there is no need for artificial food colouring when using saffron.

—hitchi

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61 Ratings

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Feb 09, 2009

This is very exquisite. It really celebrates the saffron. It's ok to cut back on the butter and to use different flavors of broth or stock. Fresh parsley is better than dried. Really a great side dish. Food coloring is super not necessary. Also, a small splash of cream and a couple of tablespoons of parmesan cheese make this even better. Great comfort food side!

—Nette

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Jan 20, 2009

I used a mixture of butter and olive oil(1Tbsp each) and used chicken stock instead of water. Heat chicken stock and allow saffron to "bloom" in the stock for a few minutes. I used basmati rice and also added frozen peas. No need to use food coloring. Very good!

—Maryam

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Dec 09, 2004

I changed the recipe a bit and the results were absolutely DELICIOUS! I used less butter (6 tbs) and I added thinly sliced smoked portuguese sausage. I sauteed the onions and sausage for about 2-3 minutes in 3 tbs. butter, then added the other 3 tbs. butter and the rice, I let the rice brown a bit, then I added the water and used italian seasoning instead of parsley and a few sprinkles of adobo instead of saffron and food coloring. I also added a few manzanilla olives and then I let it come to a boil and then simmered for 20 minutes. Absolutely delicious!! Reminds me of a dish I use to enjoy in elementary school when visiting the home of a Columbian friend. My family loved it!! I'm sure you will too.

—HEATHER2021

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Nov 19, 2010

Just bought saffron for the first time yesterday,so had to try this recipe w/it. I used 1/2 a small onion, & olive oil instead of butter ( 2 Tbsp.) also, chicken stock, not water, cause that's what I usually do. I did crush the saffron a bit into the stock & heated it in the microwave before adding it to the pan of rice. Hubs & I really liked this~we both cleaned our plates. If you have the saffron, give it a try. Didn't use any coloring-it was nice & golden by itself.

—goodeats

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Jul 29, 2008

Great but I used butter instead of margarine and chicken broth instead of water. I skipped the food color as well.

—Beth

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Dec 10, 2007

Really Yummy!!! I only added about 4 tablespoons of butter which turned out fine. I didn't have any parsley so I omitted it. I did however add a pinch of curry and cumin. I used basmati rice which only took 15 mins. I will defiantly cook again! Thanks!

—rana

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Nutrition

Calories
259 kcal
13%

Carbohydrates
26.8 g
9%

Cholesterol
41 mg
14%

Fat
15.6 g
24%

Fiber
0.5 g
2%

Protein
2.8 g
6%

Sodium
113 mg
5%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Saffron Rice

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 259
Calories from Fat: 141

% Daily Value *
Total Fat 15.6g 24 %
Saturated Fat 9.8g 49 %
Cholesterol 41mg 14 %
Sodium 113mg 5 %
** Potassium 52mg 1 %
Total Carbohydrates 26.8g 9 %
Dietary Fiber 0.5g 2 %
Protein 2.8g 6 %
** Sugars 0.4g
** Vitamin A 10 %
** Vitamin C 1 %
** Calcium 2 %
** Iron 12 %
** Thiamin 15 %
** Niacin 15 %
** Vitamin B6 6 %
** Magnesium 5 %
** Folate 31 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.