Short answer
Rinse basmati rice, then cook it with butter or oil, salt and saffron liquid in a covered pot on low heat until the water is absorbed, about 15 to 18 minutes. Rest it for ten minutes and fluff with a fork. Top with toasted almonds and raisins if you like.
Table of contents
Golden rice makes an ordinary table feel special, and saffron rice is a natural partner for a tagine or grilled meat. This version is simple, and it works if you have never cooked rice with saffron before.
Prep 10 min
Cook 25 min
Serves 4
Ingredients
- 300 g (1 1/2 cups) basmati rice
- 15 to 20 saffron threads, crushed
- 60 ml (1/4 cup) warm water
- 2 tablespoons butter or olive oil
- 480 ml (2 cups) water or light stock
- 1/2 teaspoon salt
- Optional topping: 40 g (1/3 cup) toasted flaked almonds and 2 tablespoons raisins
Method
- Bloom the saffron. Crush the threads with a pinch of salt and steep them in the warm water for 15 minutes.
- Rinse the rice. Wash it in a bowl of cold water, changing the water until it runs almost clear. Drain well.
- Cook the aromatics. Melt the butter in a medium pot over medium heat.
- Toast the rice. Add the rice and stir for one minute so that each grain is coated.
- Add liquids. Pour in the 480 ml of water and the saffron liquid, and add the salt. Stir once.
- Bring to a boil, cover and cook. When it boils, lower the heat to the lowest setting, cover and cook for 15 to 18 minutes.
- Rest. Turn off the heat and leave the lid on for 10 minutes.
- Fluff. Use a fork to break up the rice.
- Top. Scatter with toasted almonds and raisins.
How to get fluffy rice
- Rinse the rice until the water turns almost clear.
- Measure carefully. For basmati, a ratio of about 1 part rice to 1 1/3 parts water often works after rinsing. Check your rice packet.
- Do not lift the lid while it cooks.
- Let it rest before you fluff.
Ingredient notes
Saffron
Use whole threads and crush them. The amounts guide explains the method, and the guide to telling real saffron from fake helps you check yours.
Rice
Basmati gives long, separate grains. Long grain rice works too. Adjust the water to the packet.
Fat
Butter gives a rich flavour. Olive oil is lighter. A spoon of culinary argan oil at the end adds a nutty note, though it is not traditional here.
Variations
- With onions. Cook a finely chopped onion in the butter before the rice.
- With vermicelli. Toast a handful of broken vermicelli in the butter until golden, then add the rice.
- With peas. Stir in a handful of frozen peas for the last five minutes.
- With cinnamon. Add a small stick of cinnamon while cooking, and remove it before serving.
- Sweet version. Add a spoon of honey and a pinch of cinnamon for a side for roast chicken.
What to serve it with
Chicken tagine, grilled fish, roast vegetables or lamb skewers. It is also good under a spoon of stew.
Storage and reheating
Cool the rice quickly and refrigerate within an hour. Use within a day and reheat until steaming hot.
Common mistakes
- Skipping the rinse, which leaves sticky rice.
- Adding dry saffron on top of the rice.
- Using too much water.
- Stirring after the lid goes on.
Scaling the recipe
| Servings | Rice | Water | Saffron threads | Butter |
|---|---|---|---|---|
| 2 | 150 g (3/4 cup) | 240 ml (1 cup) | 8 to 10 | 1 tablespoon |
| 4 | 300 g (1 1/2 cups) | 480 ml (2 cups) | 15 to 20 | 2 tablespoons |
| 8 | 600 g (3 cups) | 960 ml (4 cups) | 30 to 35 | 4 tablespoons |
Use a wider pot for larger amounts, so the rice cooks evenly.
Timeline
- Steep the saffron while you rinse the rice: 15 minutes.
- Toast the rice: 1 minute.
- Cook covered: 15 to 18 minutes.
- Rest: 10 minutes.
Troubleshooting
| Problem | Cause | Fix |
|---|---|---|
| Rice is mushy | Too much water or too much stirring | Reduce the water next time, and do not stir |
| Rice is hard | Not enough water or heat too low | Add a splash of hot water and steam five minutes more |
| Rice is pale | Not enough saffron or a short steep | Use more threads and steep longer |
| Rice sticks to the pot | Heat too high | Use the lowest heat, and a heavy pot |
Serving ideas
Spoon the rice onto a platter and scatter almonds and raisins over the top. Serve with a tagine, roasted vegetables or grilled chicken. For a vegetarian meal, add roasted carrots and chickpeas. For a festive dish, add pomegranate seeds and chopped pistachios.
Rice types compared
| Rice | Result | Water ratio to check |
|---|---|---|
| Basmati | Long, separate grains, fragrant | About 1 to 1 1/3 |
| Long grain white | Firm grains | About 1 to 1 1/2 |
| Short grain | Softer, stickier | Follow the packet |
Check the packet of your rice, because brands differ.
A note on rice and food safety
Cooked rice can carry bacteria if it stays warm for a long time. Serve it soon after cooking and cool leftovers quickly. This matters for any rice dish, including the saffron one.
Frequently asked questions
Why is my rice pale?
The saffron may be weak, or you used too little. Steep longer, and use warm liquid.
Can I cook it in a rice cooker?
Yes, with the same ratio of rice to water and the saffron liquid included.
Can I make it ahead?
You can, but rice is best fresh. If you reheat it, do so thoroughly.
