Saffron Rice
Try this Saffron Rice recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 0
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 2 tablespoons olive oil
- 2 teaspoons salt
- 2 cups hot water
- 1 pinch saffron
- 11/2 cups jasmine rice or long grain rice
- Carbohydrate 0.143612083333333 g
- Cholesterol 0 mg
- Fat 6.75946541956135 g
- Fiber 0.0387458334167798 g
- Protein 0.02460125 g
- Saturated Fat 0.934734417066364 g
- Serving Size 1 1 recipe (481g)
- Sodium 19.2831666667246 mg
- Sugar 0.104866249916553 g
- Trans Fat 0.184523666745056 g
- Calories 60 calories
Steep the saffron in ½ cup hot water.Place olive oil in heavy bottomed pan.Add the rice and cook for 2 minutes.Add the salt, stir then add the saffron water plus 1½ cups hot water.Stir well. Bring to a boilCover with lid and lower heat to low.Cook undisturbed for 15 minutes.Serve piping hot.
