Saffron rice
- Published: 30 Sep 10
- Updated: 18 Mar 24
TV presenter Jayne Middlemiss’s saffron rice recipe ensures fluffy, scented rice every time.
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Serves 4
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Takes 15 minutes to cook
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Ingredients
- 225g basmati rice
- Pinch of saffron threads
- 5 cardamon pods
- 1 tsp fennel seeds
- 6 whole cloves
- 1 cinnamon stick
- 3 fresh bay leaves
- Knob of unsalted butter
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Method
- Rinse the rice in cold running water then place in a saucepan with ½ tsp sea salt and the rest of the ingredients (except for the butter). Cover with 450ml cold water.
- Bring to the boil, then simmer, covered, for 12-14 minutes or until the rice is tender and water absorbed. Gently stir through the butter, remove the whole spices and serve.
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- Recipe from October 2010 Issue
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