88 Ratings
  • 5 star values: 41
  • 4 star values: 26
  • 3 star values: 15
  • 2 star values: 5
  • 1 star values: 1

This simple recipe for saffron rice includes butter, onion, and saffron. It has been used in my family for quite some time and has always been a favorite.

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

  • Heat the butter in a saucepan over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Reduce heat to medium-low, and continue cooking and stirring until the onion is very tender and dark brown, 15 to 20 minutes more.

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  • Pour in rice and stir to coat. Stir in water, parsley flakes, saffron, and 3 drops of yellow food coloring (optional). Reduce heat, cover, and simmer until water is absorbed, about 30 minutes.

Nutrition Facts

259 calories; 15.6 g total fat; 41 mg cholesterol; 113 mg sodium. 26.8 g carbohydrates; 2.8 g protein; Full Nutrition


Reviews (76)

Read All Reviews

Most helpful positive review

Rating: 5 stars
01/20/2009
Mmmm rich and creamy and delicious! Pretty and colorful too! I used half the amount of butter called for and it was plenty. Rather than dried parsley I used fresh which added great fresh flavor and color. I cooked the rice in chicken broth again adding more flavor and used an extra pinch of saffron (love the stuff). The food coloring wasn't necessary. This paired perfectly with Sea Bass Cuban Style the recipe also from this site.
(81)

Most helpful critical review

Rating: 1 stars
08/30/2010
Wa-a-a-a-a-ay too much butter!!!!!!
(3)
88 Ratings
  • 5 star values: 41
  • 4 star values: 26
  • 3 star values: 15
  • 2 star values: 5
  • 1 star values: 1
Rating: 5 stars
01/20/2009
Mmmm rich and creamy and delicious! Pretty and colorful too! I used half the amount of butter called for and it was plenty. Rather than dried parsley I used fresh which added great fresh flavor and color. I cooked the rice in chicken broth again adding more flavor and used an extra pinch of saffron (love the stuff). The food coloring wasn't necessary. This paired perfectly with Sea Bass Cuban Style the recipe also from this site.
(81)
Rating: 2 stars
10/09/2008
it would be better to grind the safron prior to adding it. otherwise it won't unfold it's yellow colour. also there is no need for artificial food colouring when using saffron.
(62)
Rating: 5 stars
02/09/2009
This is very exquisite. It really celebrates the saffron. It's ok to cut back on the butter and to use different flavors of broth or stock. Fresh parsley is better than dried. Really a great side dish. Food coloring is super not necessary. Also a small splash of cream and a couple of tablespoons of parmesan cheese make this even better. Great comfort food side!
(47)
Rating: 4 stars
01/20/2009
I used a mixture of butter and olive oil(1Tbsp each) and used chicken stock instead of water. Heat chicken stock and allow saffron to "bloom" in the stock for a few minutes. I used basmati rice and also added frozen peas. No need to use food coloring. Very good!
(29)
Rating: 5 stars
12/09/2004
I changed the recipe a bit and the results were absolutely DELICIOUS! I used less butter (6 tbs) and I added thinly sliced smoked portuguese sausage. I sauteed the onions and sausage for about 2-3 minutes in 3 tbs. butter then added the other 3 tbs. butter and the rice I let the rice brown a bit then I added the water and used italian seasoning instead of parsley and a few sprinkles of adobo instead of saffron and food coloring. I also added a few manzanilla olives and then I let it come to a boil and then simmered for 20 minutes. Absolutely delicious!! Reminds me of a dish I use to enjoy in elementary school when visiting the home of a Columbian friend. My family loved it!! I'm sure you will too.
(26)
Rating: 5 stars
11/19/2010
Just bought saffron for the first time yesterday so had to try this recipe w/it. I used 1/2 a small onion & olive oil instead of butter ( 2 Tbsp.) also chicken stock not water cause that's what I usually do. I did crush the saffron a bit into the stock & heated it in the microwave before adding it to the pan of rice. Hubs & I really liked this we both cleaned our plates. If you have the saffron give it a try. Didn't use any coloring-it was nice & golden by itself.
(21)
Rating: 5 stars
07/29/2008
Great but I used butter instead of margarine and chicken broth instead of water. I skipped the food color as well.
(18)
Rating: 5 stars
12/10/2007
Really Yummy!!! I only added about 4 tablespoons of butter which turned out fine. I didn't have any parsley so I omitted it. I did however add a pinch of curry and cumin. I used basmati rice which only took 15 mins. I will defiantly cook again! Thanks!
(14)
Rating: 4 stars
10/10/2008
This is delicious! I don't often make plain white rice anymore as a side since finding this easy somewhat sinful recipe. It's more than ok to cut back on the butter to at least half. I also use chicken stock in place of water some bouillion and saute some shallot and garlic instead of plain onion. I skip the food colouring. It's a nice bright yellow with the saffron alone. Everyone raves about this when I make it! Thanks!
(10)