Saffron Rice with Currants

  • Level: Easy
  • Total: 20 min
  • Prep: 5 min
  • Cook: 15 min
  • Yield: 4 servings
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2 cups low-sodium chicken broth

2 cups instant rice

1/4 teaspoon salt

1 pinch saffron threads

2 tablespoons currants


  1. In a medium saucepan, over medium-high heat, combine broth, rice, salt, and saffron.
  2. Bring to a boil. Remove from heat and stir in currants. Cover and let stand 5 to 7 minutes until liquid is absorbed. Fluff with fork to distribute saffron and currants. Serve hot.
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