How to make saffron rice
Delicate saffron, the most expensive of spices, scents this fragrant, colorful rice.
Ingredients
- 1-1/2 cups basmati rice white (270 g)
- 3 cups water (filtered or spring)
- 1/2 tsp saffron (1 g)
Instructions
- Heat the water in a medium-sized saucepan until hot but not boiling. Add the saffron and let it steep with the lid on for at least 15 minutes.
- Rinse the rice with water 6-8 times until the water runs completely clear. Swish the rice around with your hand. Let this be a meditation. Drain the rice.
- When you are 20 minutes from wanting to eat, bring the saffron water to a boil. Add the drained rice. Put on the lid, turn down to low, and cook 10-12 minutes. Turn off and let sit with the lid on until you are ready to serve. Fluff gently with a fork.
Notes
Per serving:
- 113 calories
- 0 g fat
- 0 g saturated fat
- 0 g monounsaturated fat
- 0 g polyunsaturated fat
- 0 g trans fat
- 0 g cholesterol
- 0 mg sodium
- 1 mg potassium
- 26 g carbohydrate
- 1 g fiber
- 0 g sugars
- 2 g protein
- 3 Weight Watchers Points Plus