"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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uncooked long grain white rice
dried parsley flakes
yellow food coloring
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.
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.
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!
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!
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.
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.
Great but I used butter instead of margarine and chicken broth instead of water. I skipped the food color as well.
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 141
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