Saffron Basmati Rice (Printable Version)
Yellow basmati loaded with saffron, coconut oil, and broth for a bright, tasty side with a beautiful look.
# What You'll Need:
→ Main Ingredients
01 -
1/4 teaspoon salt
02 -
1 tablespoon refined coconut oil or butter
03 -
1 3/4 cups vegetable stock or chicken stock
04 -
1 cup basmati rice, rinsed
05 -
1/2 teaspoon onion powder
→ Saffron Infusion
06 -
Pinch saffron threads (about 1/8 teaspoon)
07 -
1/4 cup boiling water
# Step-by-Step Guide:
01 -
Going the rice cooker route? Toss in your washed rice, saffron mix, stock, coconut oil or butter, onion powder, and salt. Select the regular cooking cycle (like for white rice). When it's done, wait 10 minutes, then fluff it with a fork.
02 -
Take the pot off the burner but leave the lid on for another 10 minutes. Then, grab a fork and gently fluff everything up before digging in.
03 -
Stick a lid on and let it come up to a little boil. Turn the heat way down and keep simmering, lid on, for about 15 minutes. You’ll know it’s done when the liquid’s gone and the rice is soft.
04 -
Put the rinsed rice in a pot along with your saffron water, your broth, butter or coconut oil, then toss in onion powder and salt.
05 -
Drop saffron threads into boiling water in a little bowl. Let them soak for at least 5 minutes so you get all that bright color and flavor.
# Additional Notes:
01 -
Wash your basmati a few times to kick out extra starch. That way, your rice stays fluffy and doesn’t end up mushy.
02 -
You can swap in long grain white rice. If using jasmine or brown, tweak the liquid and let it cook longer to finish softening.
03 -
Let your saffron rice cool, then store in a sealed container in the fridge for 4 days. You can also pop it in the freezer for up to 3 months.
04 -
Warm leftovers gently in the microwave or a pan with a bit of butter. Try not to reheat rice more than once to keep it safe to eat.