Saffron Rice

Name: Saffron Rice
Total time: 2700 s
Yield: 4 Servings
Cuisine: British
Ingredients: 1/4 teaspoon Saffron Threads; 1/4 cup Hot Water; 2 cups (*180ml cup) Rice of your choice *I used Basmati Rice; *Note: 180ml measuring cup usually comes with the rice cooker because it is commonly used for measuring rice; 1-2 tablespoons Oil; 1/2 Onion *finely chopped; Vegetable Stock OR Chicken Stock *OR Water and 1 Stock Cube; Salt & Pepper; Parsley *finely chopped

Hiroko Liston @hirokoliston

Melbourne, Australia

I don’t cook this Saffron Rice very often because Saffron is expensive. When I want to serve yellow coloured Rice with Curry, I usually cook ‘Turmeric Rice’, but today I needed to use up Saffron Threads that were getting old. This is a rice cooker recipe. It’s super easy to prepare.

Hiroko Liston @hirokoliston

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Ingredients

45 minutes

4 Servings

1/4 teaspoonSaffron Threads
1/4 cupHot Water
2 cups(*180ml cup) Rice of your choice *I used Basmati Rice
*Note: 180ml measuring cup usually comes with the rice cooker because it is commonly used for measuring rice
1-2 tablespoonsOil
1/2Onion *finely chopped
Vegetable Stock OR Chicken Stock *OR Water and 1 Stock Cube
Salt & Pepper
Parsley *finely chopped

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Steps

45 minutes

1

Place Saffron Threads in a cup, add Hot Water, and set aside.
2

Spread Oil in the rice cooker’s inner pot and scatter finely chopped Onion.
3

Wash Rice by stirring it thoroughly in water and drain. Spread over the Onion.
4

Add the Saffron Threads and yellow water, then add cold Water OR Stock up to the 2-cups-marking. *Note: If you use Stock Cube, break in into crumbs OR shave it.
5

Season lightly with Salt & Pepper, but if the Stock is salted, you don’t need to add any Salt. Press ‘COOK’ button to start cooking.
6

When rice is cooked, let it steamed for 10 minutes, and loosen and mix gently. Sprinkle with finely chopped Parsley when you serve.