Saffron Rice
- Total Time
- 30 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 to 6 servings
- 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
Ingredient Substitution Guide
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.
Powered byPreparation
- 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
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Cooking Notes
Julian
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.
Alex Golden
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.
Charles
Cooking rice in the oven is the only method I ever use. Stovetop always ends with some rice stuck to the bottom of the pan. Bring the rice and liquid to a boil on the stove and stick it in a 350 oven for 15-20 min. So easy and great, consistent results.
Chef Boyarleroy
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
Austin Val
Made this (following the recipe as written) to accompany Mark Bittman's Beef Stew With Prunes (also on this site). The rice turned out perfectly.
naj
so did I this week - love coincidences!
kristen
Fast easy delicious side dish with NYT Butter chicken recipe. This was a fun alternative to plain old white rice. Didn’t have any problems with 17 mins in the oven… in fact I might have to try that method again next time.
j
I cooked this in a skillet because I didn’t have a saucepan that could go in the oven, and it worked perfectly!
Andrea
17 minutes worked just fine for me. I cooked in a Staub dutch oven. I think with any rice recipe not cooked in a rice cooker, the key is to not peek right after cooking. After I pulled it from the oven, I let it steam until I was ready to serve (probably around 25 minutes). Perfectly cooked rice--this one is definitely a keeper!
Chef Boyarleroy
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
Elaine
Delicious! It was too hot outside to make me want to heat my oven, so I just did this over the stove, and it was wonderful. Just added a little more broth if it seemed dry.
Charles
Cooking rice in the oven is the only method I ever use. Stovetop always ends with some rice stuck to the bottom of the pan. Bring the rice and liquid to a boil on the stove and stick it in a 350 oven for 15-20 min. So easy and great, consistent results.
pdxer1
I have a professional rice cooke, wonder could I use this?
Yvette
Made with basmati. In the oven for 12 minutes then sat covered until ready to serve (about 5. Minutes). Perfect.
EastWestGemini
240 g basmati rice
Nikki L.
This recipe turned out perfect! I added a few more of my own seasonings, but now I have a new way of cooking rice that seems to be a little easier. I made sure the liquid was boiling before covering it and putting it into the oven.
Brian
Recipe worked out perfectly, although for my taste, 2 tbsp of butter was enough (that’s all I had on hand, anyway).
Julian
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.
Alex Golden
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.
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