Saffron Rice

  • Servings: 8

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  • 1/4 teaspoon saffron threads
  • 3 tablespoons boiling water
  • 4 cups cold water
  • 2 cups (14 ounces) basmati rice

How to make this recipe

  1. In a small heatproof bowl, crumble the saffron into the boiling water. In a large saucepan, combine the cold water with the rice and bring to a boil. Cover and cook over low heat until the water is absorbed and the rice is tender, about 17 minutes. Fluff the rice with a fork.

  2. Transfer 1 cup of the cooked rice to the bowl of saffron water and stir until the rice is yellow. Spoon the white rice into a large shallow bowl, top with the saffron rice and serve at once.

Contributed By Published September 1999

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