Fragrant Saffron Rice

Saffron is the world’s most expensive spice but one teaspoon transforms this into the Fragrant Saffron Rice, a special rice dish in my books.

Course Side Dish

Cuisine Spanish

Keyword saffron rice

Prep Time 10

Cook Time 20

Total Time 30

Servings people

Calories 233kcal

Author Cinde Little

Ingredients

1 teaspoon saffron threads
¼ cup olive oil
½ onion, finely minced
2 teaspoon finely minced garlic
1½ teaspoon salt
½ teaspoon pepper
2 cups long grain white rice
3 cups water

Instructions

Toast the saffron in a small, non-stick frying pan on medium heat for about 2 minutes or until fragrant. Continuously shake the pan to prevent burning. Set aside.
In a large pot over medium heat combine the oil, onion, garlic, salt and pepper. Stir for about 2 minutes, then add the rice. Stir constantly until all the grains of rice are covered in oil, about 2 minutes.
Add water and stir so all the rice settles to the bottom. Add the toasted saffron (without stirring) and bring to a boil over medium heat.
Reduce heat to low, cover and simmer until all the water is absorbed, 25-30 minutes.
Gently stir to mix in the saffron then serve.

Notes

This is a large recipe but I think it is worth making the whole thing. It keeps in the fridge for several days and can be enjoyed with many ordinary dinners.

Nutrition