Weeknight Saffron Rice

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Instructions

Step 2

Rinse the rice

Step 3

Rinse the jasmine rice under cold water until the water runs mostly clear. Drain well and set aside.

Step 4

Bloom the saffron

Step 5

Place the pinch of saffron in a small bowl and pour over 2–3 tablespoons of warm chicken stock. Let it steep for at least 5 minutes to release colour and aroma.

Step 6

Sauté the onion

Step 7

In a medium saucepan, heat a little oil or butter over medium heat. Add the finely chopped onion and sauté until soft and translucent, without browning.

Step 8

Toast the rice

Step 9

Add the drained rice to the saucepan. Stir for 1–2 minutes, coating the grains and lightly toasting them.

Step 10

Add liquid and saffron

Step 11

Pour in the remaining chicken stock along with the bloomed saffron and its soaking liquid. Stir once to combine.

Step 12

Cook

Step 13

Bring to a gentle boil, then reduce heat to low, cover, and simmer for 15 minutes, or until the liquid is absorbed.

Step 14

Rest and fluff

Step 15

Remove from heat and let sit, covered, for 5 minutes. Fluff gently with a fork before serving.