Saffron Basmati Yellow Rice (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 cup basmati rice, rinsed
02 -
1 3/4 cups vegetable stock or chicken stock
03 -
1 tablespoon refined coconut oil or butter
04 -
1/2 teaspoon onion powder
05 -
1/4 teaspoon salt
→ Saffron Infusion
06 -
1/4 cup boiling water
07 -
Pinch saffron threads (approximately 1/8 teaspoon)
# Instructions:
01 -
Combine saffron threads with boiling water in a small bowl and let steep for at least 5 minutes to extract maximum color and flavor.
02 -
Add rinsed basmati rice, saffron water, stock, coconut oil or butter, onion powder, and salt to a medium pot.
03 -
Cover and bring to a gentle boil, then reduce heat to low and simmer, covered, for 15 minutes until rice is tender and liquid is absorbed.
04 -
Remove pot from heat and let stand, covered, for 10 minutes. Fluff rice with a fork before serving for optimal texture.
05 -
If using a rice cooker, combine steeped saffron water, rinsed rice, stock, coconut oil or butter, onion powder, and salt in the cooker. Use the 'white rice' setting or standard cook cycle. Allow rice to rest for 10 minutes after program is complete, then fluff with a fork.
# Notes:
01 -
For best results, rinse basmati rice thoroughly to remove excess starch, which helps maintain separate grains after cooking.
02 -
Long grain white rice can be substituted; adjust liquid ratios for jasmine or brown rice and extend cook time as needed for whole grain types.
03 -
Store cooled saffron rice in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
04 -
Reheat rice gently in the microwave or in a skillet with a little extra butter. Avoid reheating more than once for food safety.