Easy Saffron Rice Recipe

Easy Saffron Rice Recipe is about to become your new go-to side dish. It’s basically sunshine in a bowl – fluffy, fragrant, and just the right amount of fancy without being fussy. Trust me, even if you burn toast on the regular (like me!), you can nail this.

My husband, bless his heart, is the world’s pickiest eater. I swear, getting him to try new things is like wrestling a badger. But THIS rice? He actually ASKS for it. Last week, I made a double batch and he ate it cold straight from the fridge for breakfast. No regrets, he said. And my little one? She calls it “yellow happy rice” and demands it with every single meal. We’re talking breakfast, lunch, and dinner, folks. It’s a STAPLE.

Why You’ll Love This Easy Saffron Rice Recipe

• It makes you feel like a legit chef without any of the stress.
• It’s the perfect “blank canvas” for, like, EVERYTHING. Grilled chicken? Saffron rice. Roasted veggies? Saffron rice. Leftover takeout? YOU GUESSED IT, SAFFRON RICE!
• The color is just so cheerful. It’s like a mood booster in a bowl.
• It takes boring rice and turns it into something special. We’re talking impress-your-in-laws-special.

How to Make It

Alright, so picture this: you’re in your kitchen, music’s playing (loudly, because why not?), and you’re ready to make some magic. First, grab a saucepan – a medium-sized one is perfect, nothing too fancy. Toss in some olive oil, just a glug or two, and let it heat up over medium heat. You’ll know it’s ready when it shimmers a bit.

Now, for the fun part! Add your rice to the pan and give it a little toast. I’m talking about a few minutes, stirring it around until it starts to smell nutty. Don’t walk away, though! Burnt rice is NOT the vibe we’re going for.

Next, pour in your chicken broth (or veggie broth, if that’s your thing) and stir in that pinch of saffron. Saffron is bougie, I know, but trust me, it’s worth it. It gives the rice that gorgeous color and subtle flavor. Bring it all to a boil, then immediately turn the heat down to low, cover the pan, and let it simmer for about 15 minutes. Resist the urge to peek!

After 15 minutes, take the pan off the heat and let it sit, covered, for another 10 minutes. This is key for fluffy rice, people. Then, fluff it with a fork and prepare to be amazed. Seriously, it’s like a little pot of gold.

Ingredient Notes

• Rice: Long-grain rice works best, but honestly, I’ve used medium-grain in a pinch and it turned out just fine. Just adjust the cooking time slightly.
• Saffron: Okay, this stuff is pricey. But a tiny pinch is all you need. Don’t skip it, though! It’s what makes this rice, well, saffron rice.
• Chicken Broth: This adds a depth of flavor, but veggie broth is a great substitute. I’ve even used water before when I was out of broth, and it still tasted good!
• Olive Oil: You can use any oil you have on hand, really. But olive oil gives it a nice, subtle flavor.
• Salt: Don’t forget the salt! It brings out all the flavors. I usually just eyeball it, but start with a teaspoon and adjust to your taste.

Recipe Steps

1. Toast rice in olive oil in a saucepan over medium heat for a few minutes until it smells nutty.
2. Pour in chicken broth and stir in saffron.
3. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
4. Remove from heat and let sit, covered, for 10 minutes.
5. Fluff with a fork and serve.

What to Serve It With

Okay, so like I said, this rice goes with basically everything. Grilled chicken, roasted veggies, fish, shrimp… you name it! I also love it with a simple salad or as a base for a bowl with some beans and salsa. Seriously, the possibilities are endless.

Tips & Mistakes

• Don’t overcook the rice! Soggy rice is sad rice.
• If you accidentally burn the bottom of the pot (it happens!), don’t stir it! Just scoop out the good rice from the top and leave the burnt stuff behind.
• Add a squeeze of lemon juice at the end for a little extra brightness.
• Feel free to experiment with other spices! A pinch of turmeric or cumin would be delicious.

Storage Tips

Leftover saffron rice will keep in the fridge for up to 3 days. Just store it in an airtight container. You can reheat it in the microwave or on the stovetop. Or, like my husband, you can eat it cold straight from the fridge. No judgement here! I’ve even been known to throw it in a breakfast burrito. Don’t knock it ’til you try it!

Variations and Substitutions

• If you don’t have saffron, you can use a pinch of turmeric for color, but it won’t have the same flavor.
• Try using coconut milk instead of chicken broth for a richer, creamier rice.
• Add some chopped veggies, like onions, carrots, or peas, to the rice while it’s cooking.
• I’ve added a splash of white wine before for funsies… it works!

Frequently Asked Questions

Easy Saffron Rice Recipe

A fragrant and vibrant saffron rice that makes a perfect side dish for curries or grilled meats.

No ratings yet

Rate This Yum Pin This Recipe For Later! Share The Yum On Facebook Print

Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 30 minutes minutes

Servings: 4

Calories: 120kcal

Ingredients

 

1x2x3x

Main Ingredients

• ▢ 1.5 cups long-grain basmati rice rinsed until water runs clear
• ▢ 2 cups water
• ▢ 0.5 teaspoons saffron threads lightly crushed
• ▢ 2 tablespoons unsalted butter or olive oil for dairy-free
• ▢ 0.5 teaspoons ground cumin
• ▢ 1 teaspoons salt to taste
• ▢ 0.25 cup sliced almonds toasted, for garnish
• ▢ 2 tablespoons fresh parsley chopped, for garnish

Instructions

Preparation Steps

• In a small bowl, soak saffron in 2 tablespoons of hot water and set aside.
• In a medium pot, melt butter over medium heat. Add the cumin and stir for about 1 minute.
• Add the rice to the pot and stir well to coat the rice with butter and spices.
• Pour the saffron water and additional water into the pot, and add salt.
• Bring the water to a boil, then reduce the heat to low and cover the pot. Cook for 15-20 minutes, until the rice is tender and the liquid is absorbed.
• Fluff the rice with a fork, garnish with toasted almonds and parsley, and serve warm.

Notes

For a richer flavor, you can use chicken stock instead of water.