This saffron rice may just be the easiest rice recipe you'll ever make. Just put together a few ingredients and let them simmer in your rice cooker while you get on with other things.
For this recipe be sure to use only Thai jasmine rice—other types may not be successful (e.g. do not use brown rice, short grain rice, sweet rice, or minute rice).
- 2 1/2 cups chicken stock (or if vegetarian, use vegetable or faux-chicken stock)
- 1/2 tsp. saffron threads
- 1/2 tsp. turmeric
- 1/4 tsp. cumin (ground)
- 1 clove garlic (minced)
- 1/4 to 1/2 tsp. dried crushed chili (available in the spice aisle)
- 1 to 2 tbsp. fish sauce (or 1/4 to 1/2 tsp. salt, if vegetarian)
- 2 cups rice (Thai white jasmine)
- Squeeze of lemon juice
Gather the ingredients.
Measure stock into a pot and place over high heat on your stove. Bring to a boil and remove from heat. (If using stock cubes or powder, be sure they are well dissolved in the boiling water.)
Add the saffron threads, turmeric, cumin, garlic, chili and fish sauce or salt to the hot stock. Stir well.
Pour this mixture into your rice cooker together with the rice. Stir and cover. Switch on the cooker.
When rice is done, fluff with a fork or chopsticks (the dried chili may have risen to the top—just stir it in).
Serve your saffron rice as a side dish with nearly any Southeast-Asian, Indian, or Western fare you might be cooking up.
Taste-test for saltiness, adding a little more fish sauce or salt if needed. If too salty, add a squeeze or two of lemon juice (how salty your rice turns out depends on the salt content of your stock).