Saffron Rice
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 3tablespoons butter
- 1clove garlic, finely minced
- ¼cup finely chopped onion
- 1teaspoon stem saffron
- 1bay leaf
- 1¼cups rice
- 2¼cups chicken broth
- Salt to taste if desired
Nutritional analysis per serving (6 servings)
234 calories; 7 grams fat; 4 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 36 grams carbohydrates; 0 grams dietary fiber; 2 grams sugars; 5 grams protein; 337 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat the oven to 400 degrees.
- Step 2
Heat one tablespoon butter in a heavy saucepan with a tightfitting lid. Add the garlic and onion and cook, stirring, until the onion is wilted. Add the saffron, bay leaf and rice and cook, stirring, about 30 seconds.
- Step 3
Add the chicken broth and salt. Bring to a good boil.
- Step 4
Cover and place the saucepan in the oven. Bake exactly 17 minutes. Remove from the oven and keep covered until ready to serve. When ready to serve, discard the bay leaf. Fluff the rice with a fork and stir in the remaining butter.
Private Notes
Comments
I wouldn't worry about the "17 minutes." Ordinary rice cooking takes about 20 minutes. Stove-top time plus oven time is about 20 minutes. I know many people who fret about cooking rice. Why? Rice cooking involves time and liquid. If the liquid runs out, add more and continue cooking. If there is too much liquid, pour it off and put the pot back on heat for a minute or so to absorb the remaining liquid. Great recipe.
What in the heck is 1 teaspoon stem saffron?!?! I just tossed $25 worth of saffron in because it was the full jar, yet much less than 1 tsp
Baking this recipe in the oven for 17 min does not work at all! I would suggest just cooking rice the usual way on the stove top.
I didn't like the strong taste of the chicken broth, it was overpowering. I used home-made bone broth.
This was excellent exactly as written. The cook time was absolutely spot-on for a shallow dish -- I used a brasier. Recommend the addition of peas at the end!
I baked this rice as stated for 17 minutes and it was divine. I used a smaller pot and put in my toaster oven, so maybe this helped? Great flavor and the most tender rice I have ever made.