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. Saffron rice makes a delicious accompaniment to all types of Southeast-Asian and East Indian dishes but is equally beautiful to serve alongside nearly any Western dish you might be making (it's especially nice with roast chicken or pork, or with any type of fish or seafood dish). ENJOY!
- 2 cups white Thai jasmine-scented rice*
- 2 and 1/2 cups good-tasting chicken stock OR if vegetarian, use vegetable or faux-chicken stock
- 1/2 tsp. saffron threads
- 1/2 tsp. turmeric
- 1/4 tsp. ground cumin
- 1 clove minced garlic
- 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
- squeeze of lemon juice
For saffron rice made on your stovetop, see: Thai saffron rice recipe (stovetop version).
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). 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).
Serve your saffron rice as a side dish with nearly any Southeast-Asian, Indian, or Western fare you might be cooking up, and ENJOY!
*Rice Tip: 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).