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Saffron Rice

(1 Votes)
5 Min
30 Min
35 Min

You'll never want plain rice again when you stir up this colorful, flavorful version. Saffron tints it golden, broth flavors it just right, and raisins add a touch of sweetness. This dish accompanies chicken and pork dishes with real flair!

What You'll Need:
  • 1/2 cup butter, melted
  • 1 small onion, chopped
  • 2 cups uncooked long-grain rice
  • 1/4 teaspoon ground saffron (see note)
  • 1 (32-ounce) container chicken broth
  • 1/4 teaspoon freshly ground pepper
  • 1/2 cup raisins
What To Do:
  1. Melt butter in a Dutch oven, and sauté onion 5 minutes. Stir in rice and saffron; sauté 5 minutes.

  2. Add broth and pepper; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed and rice is tender. Remove from heat, and stir in raisins. Cover and let stand 5 minutes.


Since saffron can be pricey, it's okay to substitute an equal amount of turmeric for it here.

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