This saffron rice is super easy to make. The rice is so tender, fluffy, aromatic, and delicious. You can serve this yellow rice as a side dish that goes with almost everything. Best of all, you can cook this basmati with saffron rice on the stove, rice cooker, or in an Instant Pot.
Turn plain white rice into something special by making this yellow rice at home. It's one of the simplest saffron recipes to make. This saffron rice is perfectly seasoned with fragrant spices. The ultimate side dish for any meal.
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Easy Saffron Rice Recipe
This saffron rice is very similar to yellow rice. It's commonly found in Persian, Middle Eastern, and South Asian cuisines.
Saffron rice is usually cooked with basmati rice or joha rice. The rice gets its yellow color from turmeric, saffron, or both. It has a slightly floral and sweet taste.
Saffron is a powerful spice that is high in antioxidants. In addition, this basmati with saffron rice is packed with other spices that offer great health benefits.
Ingredients
To make this saffron rice, you'll need:
Rice. Use white basmati rice. It has more fiber and aroma than white rice.
Saffron. It's used to add intense yellow color to the rice. In addition, it gives an earthy and sweet flavor with a floral aroma. Some brands of saffron can leave a rather bitter flavor that can give a metal taste, so definitely avoid those.
In this recipe, I used Trader Joe's Spanish saffron.
Turmeric. It's another important ingredient to add vibrant yellow color to the rice. Turmeric is packed with anti-inflammatories and has many scientifically proven health benefits.
Garlic. I highly recommend using fresh garlic, however, if you are low on time, feel free to use dried garlic powder.
Onion. Same as garlic, preferably use fresh onions over dried powder.
Cumin. I used cumin to add sweetness, aroma, and a more complex flavor to the rice.
Sugar. I added a small amount of sugar to add sweetness and flavor to the rice.
How to Make Saffron Rice on the Stove
Here are some important steps to follow:
1. Prepare the Ingredients
- In a small bowl, crush the saffron thread into small pieces. Add about ¼ cup of hot water and let it soak for 10-15 minutes. Set it aside.
- In a bowl, soak rice with cold water for 20 minutes.
- Once soaked, clean the rice under running cold water until the liquid comes out clean.
- Once rinsed, completely drain the rice in a colander.
2. Sautee the Aromatic Vegetables and Toast the Rice
- In a skillet, melt butter or heat oil. Cook onion until translucent and stir in garlic, then cook until fragrant.
- Next, toast the rice until it smells toasted to give it a wonderful nutty flavor for about 2 minutes.
3. Cook the Rice
- Add cumin, salt, turmeric, and saffron. Stir for a few seconds.
- Add the broth and give the rice a quick stir.
- Bring the mixture to a boil over medium-high heat until you see the little holes with steam coming through the rice and the water volume has reduced to almost the rice level.
- Cover the pot and simmer on low heat for 10 minutes or until the liquid is fully absorbed.
- Next, turn off the heat and let the rice sit, still covered, for 10 minutes.
How to Cook Saffron Rice in an Instant Pot
If you prefer to cook this yellow rice in an Instant Pot, here's what you need to do:
- Follow the same preparation steps as mentioned above for cooking the rice on the stove.
- Use a 1:1 liquid to rice ratio.
- Cook the rice using the Manual setting for 3 minutes.
- Once the cooking cycle is completed, wait for 10 minutes before opening the lid.
Check out my Indian rice recipe for more information on how to cook infused rice in an Instant Pot.
What to Serve with Saffron Rice
Need some ideas on how to serve yellow rice with? Saffron rice can be served as a side dish or as a full dish by cooking it with vegetables or meat.
Try pairing saffron rice with chickpea curry, lemon chicken pepper chicken thighs, pan-fried trout, and roasted half chicken.
Tips and Variations
- For rice cooker users, you need to follow the instructions on the product manual in order to cook the rice properly. The general ratio of water-to-rice in a rice cooker is 1:1
- Rice to Water Ratio. If you are going to cook with long grain rice other than Basmati, you need to increase the cooking time and use a 1:2 rice to liquid ratio. For basmati rice, use a 1:1.5 rice to liquid ratio.
- Do not overcook the rice! Make sure that the rice is fully cooked but still fluffy and not clumpy. The cooking time depends on the type of stove and pan used.
- Eat more veggies. You can add frozen peas and/or carrots to the rice while cooking.
- Make it a full meal. You can add seasoned shrimp, chicken, or sausage to the rice after it's finished cooking.
- Be creative with spices. Add cardamom, cayenne pepper, paprika, star anise seeds, cinnamon, etc to build more aroma and flavor to the rice.
How to Store Leftover Saffron Rice Safely
Discard any cold leftovers that have been left out for more than 2 hours at room temperature or 1 hour when the temperature is above 90°F. You can learn more here.
Here's how to store leftover saffron rice safely:
- Let the hot saffron rice cools down to room temperature before refrigerating.
- Transfer the leftover to an airtight container. Properly stored, it can last 3-4 days in the fridge or 3-4 months in the freezer.
How to Reheat Leftover Saffron Rice
For a faster result, heat the leftover rice in a microwave. Here's how:
- Place a single serving of saffron rice in a microwave-safe bowl.
- Add about a tablespoon of water per cup of rice.
- Microwave for 1 minute or longer until warm through.
I hope you'll enjoy this recipe and share it with friends! If you try it and don’t mind, please leave me a comment and/or give this recipe a rating.
📖 Recipe
Saffron Rice
Ingredients
- 1 cup raw white basmati rice
- 1 tablespoon butter
- 1 tablespoon oil
- ½ cup diced yellow onion
- 3 garlic cloves, (minced)
- ½-¾ teaspoon cumin powder, (use less or more according to your liking)
- ½ teaspoon turmeric powder
- ⅛ teaspoon white sugar
- ⅛ teaspoon saffron threads
- 1½ cups low- sodium chicken broth
- ½ teaspoon kosher salt, (use less or more according to your liking)
Instructions
- In a bowl, soak the rice in cold water for 20 minutes. Rinse the rice with cold water until the water is clear. Drain it well. Set it aside.
- Finely crush the saffron threads with a pestle. In a bowl, pour ¼ cup of hot water then soak the saffron for 10 minutes. Set it aside.
- In a saucepan, melt butter and heat oil over medium heat. Cook the onion until soft. Add the garlic and stir just until fragrant. Add the rice and stir for 2 minutes. Add cumin, turmeric, salt, sugar, and saffron (including the liquid). Give it a stir for a few seconds.
- Add broth and bring the mixture to a boil over medium-high heat, quickly scrape off the bottom of the pan. Continue boiling until you see the little holes with steam coming through the rice and the water volume has reduced to almost the rice level.
- Cover the pot and cook for 10 minutes on a low heat. Turn off the heat, let the rice sit for 10 minutes before opening the lid.
Notes
- Follow the same preparation steps as mentioned above for cooking the rice on the stove.
- Use a 1:1 liquid to rice ratio. (1 cup of rice with 1 cup of broth)
- Cook the rice using the Manual setting at high pressure for 3 minutes .
- Once the cooking cycle is completed, wait for 10 minutes before opening the lid.
- Let the hot saffron rice cools down to room temperature before refrigerating.
- Transfer the leftover to an airtight container. Properly stored, it can last 3-4 days in the fridge or 3-4 months in the freezer.
- Place a single serving of saffron rice in a microwave-safe bowl.
- Add about a tablespoon of water per cup of rice.
- Microwave for 1 minute or longer until warm through.
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