Braised Rice with Saffron
Transform your weeknight dinners with this luxurious Braised Rice with Saffron, a dish that pairs aromatic spices with a velvety texture for a truly indulgent side. Featuring tender long-grain rice infused with the golden hues and earthy aroma of saffron, this easy recipe is elevated further by sautéed garlic, onion, and a splash of rich olive oil and butter. Simmered in chicken or vegetable stock to maximize flavor, this fragrant rice is both comforting and elegant—perfect for pairing with roasted meats, seafood, or hearty vegetable dishes. Finished with a sprinkle of fresh parsley for a pop of brightness, this quick, one-pot recipe is ready in just 40 minutes, making it a flavorful option for busy cooks seeking something special.
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Recipe Information
Ingredients
- 1 cup long-grain rice
- 0.25 teaspoon saffron threads
- 2 tablespoons hot water
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1 medium yellow onion, finely diced
- 2 cloves garlic cloves, minced
- 2 cups chicken or vegetable stock
- 1 teaspoon salt
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Rinse the rice under cold water until the water runs clear. This removes excess starch and prevents the rice from becoming sticky.
In a small bowl, soak the saffron threads in 2 tablespoons of hot water. Let it steep for at least 5 minutes to release its vibrant color and flavor.
In a medium saucepan, heat the olive oil and butter over medium heat until the butter is melted.
Add the finely diced onion and sauté for 3-4 minutes, or until it becomes translucent.
Stir in the minced garlic and cook for another minute, being careful not to let it burn.
Add the rinsed rice to the pan and stir to coat the grains in the oil and butter mixture. Toast the rice for 2-3 minutes, stirring constantly.
Pour in the chicken or vegetable stock, the saffron along with its soaking liquid, and salt. Stir well to combine.
Bring the mixture to a boil, then reduce the heat to low and cover the saucepan with a tightly fitting lid.
Let the rice cook undisturbed for 18-20 minutes, or until the liquid is fully absorbed and the rice is tender.
Remove the saucepan from heat and let the rice sit, covered, for 5 minutes to allow the flavors to meld.
Fluff the rice with a fork, garnish with fresh chopped parsley, and serve warm.
Nutrition Facts
Calories |
714 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.8 g | 54% | |
| Saturated Fat | 11.8 g | 59% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 31 mg | 10% | |
| Sodium | 4093 mg | 178% | |
| Total Carbohydrate | 74.3 g | 27% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 7.6 g | ||
| Protein | 10.6 g | 21% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 92 mg | 7% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 418 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
