Saffron Rice
Rice infused with saffron's signature aroma & color.
Ethan ChlebowskiIngredients
Rice & cooking liquid
- Basmati Rice1 part200 g
- Broth, or water1.5 parts300 g
Saffron & flavor adjusters
- Saffrona large pinch0.5 g
- Buttera knob10 g
- Salta sprinkleto taste
Method
Step 1: Steam rice with saffron
Combine the rice and broth, plus the saffron and a pinch of salt. until cooked through using your preferred method, like a rice cooker.
If using a pot on the stovetop:
Bring the rice mixture to a , then cover and reduce heat to low. Cook for ~20 minutes or until liquid is absorbed. Turn off heat and allow to covered for 5-10 more minutes.
Step 2: Add butter, fluff, & serve
Add a knob of butter to the rice. Gently fluff, folding until the butter is fully melted and each grain is separated and lightly coated.
Taste and adjust with more salt, if needed.
“A simple side that’s great for appreciating saffron's aroma & color.”
Ethan ChlebowskiFAQ
Should I leave the saffron whole or grind it up before using?
Either! Adding the saffron during the cooking process means it will infuse the rice even if left as whole strands.
If you want to use less saffron and maximize its effect, you can grind it up before adding it to the rice, which will help achieve a strong infusion even if using just a few threads.
Do I have to use the butter?
You could substitute with oil or omit. The butter just helps coat the rice, which not only keeps grains more separate but gives a richer mouthfeel and makes the dish glisten.