Classic Saffron Rice

PaulaG's Note:

This is easy, simple and wonderful. The original recipe which was printed in the Spring 2005 Penzeys catalog, calls for long-grain rice; however, I liked it much better with basmati. Also, the original recipe called for minced onion but I found it worked very well with dried onion. I indicated that the butter is optional, because I did not add it.

• Total Time: 22 mins
• Prep Time: 2 mins
• Cook Time: 20 mins

Ingredients:

Servings: 4

• 1 cup basmati rice
• 2 cups chicken stock
• 1 tablespoon butter (optional)
• 1 tablespoon dried onion flakes
• ½ teaspoon salt
• 1 pinch saffron , crumbled

Directions:

1. Rinse the rice well, drain.
2. In a medium size saucepan, add the rinsed rice and remaining ingredients.
3. Bring to a boil, cover and reduce heat.
4. Simmer for 15 to 20 minutes or until stock is absorbed and rice is tender.
5. Fluff with fork and serve.

Reviews

[IngridH]

I really liked this rice! I used plain long grain white rice, homemade chicken stock, Penzey's onion flakes (since that was where the recipe came from) and a healthy pinch of saffron threads, which I let sit in the heated chicken stock for a few minutes before tossing the whole mess into my rice cooker. It came out beautifully- the rice grains were tender and separate, the saffron flavor really came through. The only possible change I would make is to add some garlic, in imitation of a local restaurant that I love where EVERYTHING is heavily garlicked. Made for ZWT6.

[Papa D]

This is the best tasting rice dish, the chicken stock and onion flakes add a great depth of flavor to a already great tasting Basmati rice. I served this topped with Shrimp Addie. Thanks for posting, this will go into my Best of 2012 cookbook.

[gailanng]

Nimeshiba sana. (I am full.) Kwaheri! (Goodbye!) See? As a result of my ZWT7 travels, I am, essentially, bilingual!