Back to Basics: Plain Saffron Rice

Here’s a quick guide to one of my favourite rice recipes – plain saffron rice. The key here is to use the best quality saffron threads you can afford. This packet by Goliran is my favourite.

I usually use a rice cooker to get things going, so if you’ve got a rice cooker, this will be a breeze!

2 cups white basmathi rice

2 pinches of high quality saffron

2 tablespoons butter

1 cinnamon stick

1 star anise

1 cup of hot water

2 cups of water

1. Soak saffron threads in a cup of hot water for about 5 minutes. This will help open up the flavour of the spice while tinting the water.

2. Meanwhile, rinse your basmathi rice.

3. Turn your rice cooker on and then add butter, cinnamon stick and star anise. Add salt to open up the flavours.

4. Once butter has melted and the smell of the aromatics have opened up a little, add the rice and mix gently (just enough so you manage to coat the rice grains with the melted butter).

5. Add cup of water that has been soaking saffron threads to the rice cooker followed by the 2 remaining cups of water, cover and let it cook.

6. Once you hear your rice cooker flipping the switch from “cook” to “warm”, turn the rice cooker off and fluff the rice gently with a fork. Leave your rice cooker uncovered for about a minute or two (this stops the developement of a crusty bottom. But if you have one of those fancy rice cookers that won’t burn the bottom, feel free to leave it on “warm”!)

7. Serve with main dish of choice.

Do you have any rice cooker tips? Sound off in comments below!


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  2. Sarah Rostam

    (Thanks for making it also for us hehe ok bye)

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