Safron Rice with Sweet Corn
Elevate your dinner table with this vibrant and aromatic Saffron Rice with Sweet Corn, the perfect blend of rich flavors and stunning golden hues. This gluten-free recipe pairs the fragrant allure of saffron-infused basmati rice with the natural sweetness of tender corn kernels, creating a dish that’s both comforting and visually striking. A touch of turmeric enhances the golden color, while sautéed onions and garlic lend depth and warmth to every bite. With a simple yet elegant preparation process, this recipe comes together in just 40 minutes, making it an ideal choice for a weeknight side or a show-stopping accompaniment for festive meals. Topped with a sprinkle of fresh parsley, this dish is as delightful to the palate as it is to the eyes—perfect for impressing family and guests alike!
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Recipe Information
Ingredients
- 1.5 cups Basmati rice
- 3 cups Water
- 0.5 teaspoons Saffron threads
- 3 tablespoons Warm milk
- 1 cup Sweet corn kernels (fresh or frozen)
- 2 tablespoons Butter
- 1 tablespoon Olive oil
- 1 medium Yellow onion, finely chopped
- 2 cloves Garlic, minced
- 0.25 teaspoons Ground turmeric
- 1 teaspoons Salt
- 0.25 teaspoons Black pepper
- 2 tablespoons Fresh parsley, chopped (optional for garnishing)
Instructions
Rinse the basmati rice under cold water until the water runs clear to remove excess starch.
In a small bowl, combine the saffron threads with warm milk and let it steep for 10 minutes, allowing the flavors and color to infuse.
Heat a medium saucepan over medium heat and add the butter and olive oil. Once the butter has melted, add the finely chopped onion and sauté for 2-3 minutes, or until translucent.
Add the minced garlic and ground turmeric to the pan and cook for another 30 seconds until aromatic.
Stir in the rinsed rice, coating it in the butter and spices, and toast it for 1-2 minutes, stirring frequently.
Add the saffron-infused milk, water, salt, and black pepper to the pan. Increase the heat to high to bring the mixture to a boil.
Reduce the heat to low, cover the saucepan with a tight-fitting lid, and let simmer for 15 minutes. Avoid removing the lid during this time to ensure the rice cooks evenly.
While the rice is cooking, steam the sweet corn kernels until tender (about 5-7 minutes if fresh or 2-3 minutes if frozen using a microwave or stovetop).
After 15 minutes, remove the rice from the heat and let it sit, covered, for an additional 5 minutes to finish steaming.
Fluff the rice gently with a fork, then fold in the steamed sweet corn kernels to combine.
Garnish with freshly chopped parsley if desired and serve warm as a side dish or a light main meal.
Nutrition Facts
Calories |
565 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.6 g | 51% | |
| Saturated Fat | 15.4 g | 77% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 66 mg | 22% | |
| Sodium | 2568 mg | 112% | |
| Total Carbohydrate | 51.7 g | 19% | |
| Dietary Fiber | 7.8 g | 28% | |
| Total Sugars | 17.5 g | ||
| Protein | 8.6 g | 17% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 100 mg | 8% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 780 mg | 17% | |
*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.
