Saffron rice
Saffron rice is wonderfully easy to make, turning out light, fluffy and delicately fragrant every time. Simmered with saffron, stock and gentle spices, it takes on a beautiful golden colour and a subtle floral aroma that instantly elevates even the simplest meal. With its soft texture and buttery warmth, it’s a mild, family‑friendly side dish that pairs perfectly with grilled meats, curries, stews or Mediterranean dishes.
Whether you serve it alongside a weeknight dinner or as part of a special spread, it adds effortless elegance and a touch of luxury to the plate.
What goes well alongside this rice?
I love pairing this with steak and ratatouille; the combination is simple but so delicious.
Saffron rice
Ingredients
- 280 g basmati rice
- 1 tsp salt
- 500 ml water
- 1 pinch of saffron
- 1 tsp juice of a lemon
Instructions
- In a jug of 500ml boiling water, add the saffron and leave for a few mins to allow the colour to release.
- Put the rice in a wide lidded saucepan, add the salt. Pour the water and lemon juice into the rice and give everything a good stir.
- Heat on a high heat and as soon as it starts to bubble, turn the heat down to the lowest setting on the smallest ring and cook for 20mins and leave to simmer.
- After 20mins, check the rice, water should have absorbed and the rice should be cooked through, if not, add a little more water and cook for a few more mins.