1. Homepage
  2. All Recipes
  3. Saffron Basmati Rice

Gorgeous Saffron Basmati Rice

As seen in Perfect Companions for Any Meal.

Saffron turns basmati into a fragrant, sunny yellow crowd-pleaser. Just soak the saffron threads in hot water, toss everything into a pot (or rice cooker if you're feeling chill), and let it bubble away with coconut oil or butter, onion powder, and broth. You'll get light, soft grains soaked with the floral flavor of saffron. It's super flexible—works as a cozy stovetop dish or as a quick rice cooker option. Serve it alongside anything Middle Eastern or Spanish for a little luxury and pop of color at your table.

Save to Pinterest Post Online Share with Friends Print Recipe Skip to Recipe
Barbara Chef
Created By Sasha
Last updated on Thu, 19 Jun 2025 14:35:02 GMT
Yellow rice in a bowl topped with fresh green herbs. Save Pin
Yellow rice in a bowl topped with fresh green herbs. | foodthingle.com

Every batch of this saffron rice comes out light and super fragrant. It’s a showstopper on your table. You only need a tiny bit of saffron for a gorgeous color and that amazing smell. This side feels fancy but is simple enough to go with a tagine or even a paella.

The first time I fixed up this saffron rice for my family, everyone thought we were out at some fancy spot. Now it’s what we all ask for anytime there’s a special meal or a holiday.

Tasty Ingredients

  • Boiling water: you’ll use this to help the saffron release its color and bring out its unique scent always go for hot water for the best results
  • Vegetable or chicken stock: better than plain water stock brings tons of flavor homemade or store-bought is fine
  • Salt: use a fine grain like sea salt to really bring out the taste of both the rice and the saffron
  • Onion powder: gives a tasty savory kick with zero slicing needed check it’s fresh for best flavor
  • Coconut oil or butter: adds creaminess but also keeps each grain fluffy personally I love butter for that classic touch
  • Saffron threads: you only need a little for a big flavor and a bright look let them soak for best results
  • Basmati rice: go for long grain basmati to get that soft texture and gentle aroma

Simple Step Guide

Let It Rest and Fluff:
After your rice finishes cooking take it off the burner and leave it covered for ten more minutes Letting it rest lets the rice steam all the way through Then grab a fork and fluff it up right before you eat
Cook Time:
Stove method: lid goes on once it boils then turn it low and let it quietly simmer for fifteen minutes For rice cookers just click white rice or the regular option
Mix Everything:
Combine your saffron water with washed basmati rice coconut oil or butter onion powder salt and your broth right in the pot or rice cooker
Saffron Steep:
Pour hot water right over the saffron let it soak for a good five minutes to help it color and flavor the water
A bowl of yellow rice with green spices. Save Pin
A bowl of yellow rice with green spices. | foodthingle.com

I never skip saffron in my rice anymore because even a pinch turns it so rich and special. My youngest once called it 'rice with sunshine' and honestly, I haven’t looked back since.

Keeping It Fresh

Stash leftover saffron rice in the fridge in a sealed container and it’ll be good up to four days Want it to last longer? Freeze single servings then heat them up in the microwave or toss in a pan with a little extra butter for that just-made taste

Switch-Ups

No basmati in your pantry? Any long grain white rice works—just pour in a bit more water if you switch to jasmine. Brown rice will take longer to cook. Can’t find saffron? Toss in a dash of turmeric for eye-popping color, but know the taste won’t match.

Ways to Serve

Pair this saffron rice with grilled meats like kebabs or roasted veggies for a lighter option. Goes great with lamb stew or even veggie curry. I love to finish it with a little squeeze of lemon and some fresh chopped green herbs for extra pop.

A bowl of yellow rice with green herbs. Save Pin
A bowl of yellow rice with green herbs. | foodthingle.com

Story and Significance

This golden rice is loved across Spain, Persia, and lots of South Asia. Saffron has long meant generosity and warmth—it's even seen as a sign of welcoming guests. Each time I fix this dish, I feel like I’m connecting with folks who used saffron to celebrate togetherness centuries ago.

Common Recipe Questions

→ Which type of rice should I use here?

Basmati's the favorite because it's got that nice aroma and stays fluffy, but if you have regular long-grain white rice, that'll work too. Just tweak your water amounts for other rices.

→ What's the deal with soaking saffron first?

If you dunk saffron in hot water, it brings out that bright color and fragrance. That way, the rice grabs the saffron taste all through the pot.

→ Is it okay to use a rice cooker?

Definitely! Dump all your stuff in as you would for stovetop, then hit the regular rice or white rice button and let it do its thing.

→ Best way to keep extra saffron rice fresh?

Once it’s cooled off, stash it in a sealed container. Pop it in your fridge for four days, or freeze and save it up to three months.

→ What goes well with this saffron rice?

It's awesome with anything from grilled chicken or lamb to fish or veggie mains that have those Spanish or Middle Eastern flavors.

Saffron Basmati Rice

Fluffy basmati cooked with saffron, coconut oil, and broth makes a bright, tasty side that's all about that golden glow.

Preparation Time
10 Minutes
Cooking Time
15 Minutes
Overall Time
25 Minutes
Created By: Sasha

Recipe Type: Side Dishes

Skill Level: Simple

Regional Style: Spanish

Output: 4 Number of Servings

Special Diets: Meat-Free, No Gluten

What You'll Need

→ Main Ingredients

01 1/2 teaspoon onion powder
02 1 tablespoon butter or coconut oil
03 1/4 teaspoon salt
04 1 cup basmati rice, rinse first
05 1 3/4 cups chicken stock or veggie broth

→ Saffron Infusion

06 Tiny pinch of saffron (about 1/8 teaspoon)
07 1/4 cup just-boiled water

Steps to Follow

Step 01

If you've got a rice cooker, just toss in the saffron water, washed rice, broth or stock, butter or coconut oil, onion powder, and salt. Hit the white rice or normal cook button. When it's done, leave it for ten minutes, then fluff it up with a fork.

Step 02

Take the pot off the burner and keep the lid on for ten minutes. After that, use a fork to gently fluff it up before dishing out.

Step 03

Keep the pot covered and bring it up to a simmer. Once it's bubbling gently, turn the heat down low and let everything cook (still covered) for fifteen minutes so the rice soaks up all the liquid and turns soft.

Step 04

Toss the rinsed basmati rice in a pot along with the saffron water, stock, butter or coconut oil, salt, and onion powder.

Step 05

Pour hot water over the saffron in a little bowl. Let it sit for at least five minutes to unlock its full color and taste.

Additional Tips

  1. Rinsing basmati helps ditch the extra starch, so you end up with light, fluffy grains after cooking.
  2. You can swap in long grain white rice. If you try jasmine or brown rice, just change up how much water you use and cook a little longer for the heartier grains.
  3. Once cooled down, stash your saffron rice in a container that seals tight. It'll stay good about four days in the fridge or up to three months in the freezer.
  4. To warm leftovers, pop rice in the microwave or gently heat in a pan with another dab of butter. It's best not to reheat more than once so you don't risk safety.

Essential Tools

  • Fork
  • Fine mesh strainer
  • Rice cooker (if you want)
  • Small bowl that can take heat
  • Medium pot with a lid

Nutrition Info (Per Serving)

These details are best used as an estimate and shouldn't replace professional health advice.
  • Calories: 204
  • Fat Content: 3 g
  • Carbohydrates: 38 g
  • Protein: 3 g