Easy Saffron Rice Recipe

This easy recipe for saffron rice hails from the south of Thailand, where it is often eaten with roast chicken. Saffron rice makes dinner extra special, and is nearly as easy to make as regular rice. You needn't own a rice cooker to make this recipe either - it's boiled in a pot on the stove, but tastes every bite like steamed rice! And unlike most saffron rice recipes, this one is fat-free. Because saffron is so expensive, I only use a little bit, then enhance the color by adding turmeric - a spice which also has incredible health benefits. Enjoy!

Prep Time: 2 minutes

Cook Time: 20 minutes

Ingredients:

• SERVES 4
• 2 cups white Thai jasmine-scented rice (Note: brown rice will not work with this recipe)
• 3 1/2 cups good-tasting chicken or vegetable stock
• 1+1/2 to 2 Tbsp. fish sauce, OR 1/4 to 1/2 tsp. salt if vegetarian/vegan (to taste)
• 1/4 tsp. turmeric
• 1/2 tsp. saffron threads

Preparation:

For saffron rice made in a rice cooker, see: Easy Saffron Rice Recipe (rice cooker version).

1. Pour stock into a medium-size pot (you will also need a tight-fitting lid). Place pot on the stove over high heat.
2. Allow stock to come to a boil. Add the turmeric and saffron. Stir well to dissolve the turmeric.
3. Add the rice and 1+1/2 Tbsp. fish sauce (OR 1/4 tsp. salt). Stir well.
4. Let the rice-water come to a boil (it should be bubbling), then reduce heat to medium-low (2.5 on the dial) so that rice is gently simmering. Partially cover with the lid, allowing some steam to escape.
5. Simmer rice in this way for another 15-20 minutes, or until all or most of the liquid has been absorbed by the rice. Tip: Insert a fork or knife straight down into the pot and push the rice aside. If you see liquid, it still needs more time to cook.
6. When most of the liquid is gone, turn off the heat and place the lid on tight. Allow the pot is remain on the burner with the lid on for another 5-10 minutes, or until you're ready to eat. The residual heat inside the pot will "steam" the rice. (The rice will stay warm in this way for another 30 minutes up to 2 hours, or until you're ready to eat!)
7. When you're ready to eat, remove the lid and fluff the rice with chopsticks or a fork. Taste-test the rice for salt, adding a little more fish sauce or salt if needed (how much salt or fish sauce you'll need depends on the saltiness of your stock). See below for links to curry recipes and other Thai food that goes well with saffron rice. Enjoy!

Note: You may notice a few splashes of reddish-orange coloring throughout your rice - this is from the saffron, and is desirable.

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