Saffron Basmati Rice (Printable Version)
# 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:
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.
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.
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.
04 -
Toss the rinsed basmati rice in a pot along with the saffron water, stock, butter or coconut oil, salt, and onion powder.
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:
01 -
Rinsing basmati helps ditch the extra starch, so you end up with light, fluffy grains after cooking.
02 -
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.
03 -
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.
04 -
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.