Saffron rice made in a rice cooker is my go-to trick for creating a fancy side dish with zero prep time. With just a couple of extra ingredients, you can turn simple white rice into an aromatic and elegant dish that feels special without the added effort!
INGREDIENTS
- 1 1/2 cups uncooked rice (long-grain, basmati, or jasmine)
- 1 cup chicken broth
- 1/4 cup lemon juice
- 1 to 1 1/4 cups water (see note)
- A generous pinch of saffron threads
- 2 tbsp butter
- A large pinch of kosher salt (to taste)
INSTRUCTIONS
- Combine all ingredients in a 6-cup or larger rice cooker. Stir to mix.
- Press the cook button and wait for the rice cooker to finish cooking.
- Once done, fluff with a fork and ensure the saffron threads are evenly distributed throughout the rice before serving.
NOTES
- If you don’t have a rice cooker, cook the rice on the stovetop. Add all ingredients to a pot, bring to a boil, then reduce the heat to low, cover, and cook for 10-15 minutes or until the liquid is absorbed.
- For the water: Long-grain rice calls for a 1:2 rice-to-water ratio, while jasmine and basmati rice use a 1:1.5 ratio. Use 1 cup of water for jasmine or basmati rice, and 1 1/4 cups for long-grain rice.
NUTRITION (PER SERVING)
- Calories: 206 kcal
- Carbohydrates: 38g
- Protein: 4g
- Fat: 4g
- Saturated Fat: 2g
- Trans Fat: 1g
- Cholesterol: 10mg
- Sodium: 180mg
- Potassium: 96mg
- Fiber: 1g
- Sugar: 1g
- Vitamin A: 118 IU
- Vitamin C: 7mg
- Calcium: 17mg
- Iron: 1mg
