Saffron Rice

saffron rice

Saffron Rice

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Servings: 4
Calories: 207
Prep Time 5 minutes
Cook Time 20 minutes


  • 1 teaspoon saffron strands
  • 1 pint water
  • 8 oz long-grain rice
  • salt


  • Put the saffron strands in a pestle and pound them with a mortar until reduced almost to a powder. Stir in a little of the measured water to dissolve the saffron.
  • Put the rice in a saucepan. (Remember to wash Basmati rice first, see recipe 147.) Pour in the saffron liquid, rinse the pestle with a little of the measured water to obtain all the colour and flavour.
  • Pour in the rest of the water. Add a pinch of salt and bring to the boil. Reduce the heat, cover and simmer for 15 - 25 minutes or until all the water has been absorbed.
  • Fluff up the grains with a fork and serve.
  • Add a cinnamon stick or cloves to water or add chopped fresh herbs such as thyme, dill or parsley to the cooked rice.
Calories: 207 kcal
Carbohydrates: 45 g
Protein: 4 g
Fat: 1g
Saturated Fat: 1 g
Sodium: 9 mg
Potassium: 66 mg
Fiber: 1 g
Sugar: 1 g
Vitamin A: 1 IU
Vitamin C: 1 mg
Calcium: 19 mg
Iron: 1 mg
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