Saffron Rice

Total Time:
30 min
5 min
25 min

4 to 6 servings

  • 2 tablespoons butter
  • 3/4 cup diced onion
  • 1 cup long-grain, white rice
  • 3 cups chicken stock
  • Pinch saffron threads
  • Salt and freshly ground black pepper

In a large saucepan or pot, melt the butter over medium heat. Add the onions while stirring in the rice to coat with the butter. Pour in the chicken stock, saffron, salt and pepper. Raise the heat to high and bring to a boil. Cover, turn the heat to low and simmer for about 20 minutes. Remove the lid and fluff with a fork before serving.

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    I Love this, but I put 1/8 to 1/4 tsp of tumeric in, it gives it a nice flavor... I make it when I make Yogurt marinated chicken kebobs.... Wonderful combination.. I recently learned how to make zitar and injera breads
    made this for my family and they loved it. It has a subtle flavor, yet it tastes awesome. Recipe did not yield for more than 3 people. I made this to go with Paulas Chicken Georgia it was awesome!!! Enjoy!!!
    This was my first time using saffron and I was pleasantly surprised. The aroma was fantastic. I listened to other reviewers and only used 2 cups of broth. However, my rice was still mushy, not fluffy. Then again, I don't think I've ever made "fluffy" rice. Is this caused by too much liquid? I'll have to try again. I'll also need to find more recipes to use up more saffron.
    Paula! I always used the boxed saffiron rice, however I got brave! I tried making this recipe and it was a hit ;D I added some peas and carrots and only used two cups of chicken stock and it was so yummy and colorful too. I will keep this recipe as a keeper. Thank you for all of your good meals.

    Much love,
    Easy and delicious. If you can afford saffron, you'll really like it.
    Simply substitute vegetable broth for the chicken stock/broth and this great side dish becomes the perfect fasting side dish!
    Very tasty, easy and quick to make! I also cut back on the liquid (used 2 cups instead) Came out perfect. My husband and 4 year old son loved it.
    It was a different taste, but the onion and saffron were nice. Very nice mix of flavors.
    Made chicken burritos with this rice and honestly they were the best I've ever had. As suggested by another contributor here, I used only two +/- cups of the broth and it was fine. I was generous with the pepper and threw in a couple tablespoons of parm in honor of Emeril.
    If you love saffron as I do, you may want to try Rachel Ray's Saffron Spaghetti Carbonara and use the pecorino cheese as directed, it's worth the arm and a leg, because this is her best dish in my opinion.
    This was my first time ever using saffron. I love the subtle flavor. My only complaint is that the rice was soggy. I think the rice/water ratio is a little off. Usually it's one part rice and two parts water. I will adjust that next time. I accompanied the rice dish with Giada's Chicken Scallopine with Saffron Cream Sauce. It was heaven!
    I was generous with the onion, and let it sweat with a little kosher salt. Then I added the rice. The onion was present but not overpowering.

    Great rice dish. Simple.
    A very lite rice with a lovely color, and the saffron adds a delicate flavor. Great if you want a lite side dish.
    I have made this twice my husband and kids love it, great recipe.
    I made this yesterday night as a side dish along with some chicken. The saffron added a nice flavor but besides that, all you could taste was butter and onions. Maybe I'll make this again with garlic and crushed red pepper.
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    Not what you're looking for? Try:

    Saffron Rice Pilaf

    Recipe courtesy of Rachael Ray