Recipe courtesy of Michele Urvater

Saffron Rice

  • Level: Easy
  • Total: 45 min
  • Prep: 15 min
  • Cook: 30 min
  • Yield: 8 servings
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2 tablespoons each vegetable oil and butter

2 cups long grain rice, converted or Texmati

1 cinnamon stick

4 whole cloves

1 teaspoon dark brown sugar

3 1/2 cups water

1 teaspoon ground saffron or saffron threads, soaked in 1 tablespoon water

1 1/2 teaspoons salt

3 whole cardamom pods

Garnish: sliced almonds


  1. Heat oil and butter in a casserole. When foaming subsides, add rice and saute for about 5 minutes stirring constantly until rice is toasty. In last 30 seconds add whole cinnamon stick and cloves and saute until they release their aroma. Add sugar and saute for a few seconds, add water, saffron and salt reduce heat to low. Cook covered for 15 minutes or until rice is just tender. Serve with pork and garnish with sliced almonds.
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