Saffron Rice


by: Georgia Peach

If you use short-grain risotto or paella rice, this will be dense, whereas long-grain rice ends up lighter, with more separate grains.


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serves: 2-3

4 teaspoons butter or oil

1/2 cup finely diced onion

2 pinches of saffron threads

1 cup rice (short-, medium-, or long-grain)

1/3 cup dry white wine

2 cups boiling water

sea salt

1 small bay leaf

Nutrition Facts
Saffron Rice

Servings Per Recipe: 2

Amount per Serving

Calories: 484

  • Total Fat: 8.5 g
  •     Saturated Fat: 5.1 g
  •     Trans Fat: 0.3 g
  • Cholesterol: 20.5 mg
  • Sodium: 80.5 mg
  • Total Carbs: 86.1 g
  •     Dietary Fiber: 1.4 g
  •     Sugars: 2.1 g
  • Protein: 7.3 g

how is this calculated?

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1.  Melt the butter in a wide saucepan, then add the onion and saffron. Cook over medium heat, stirring frequently, until the onion has softened and the saffron has stained it golden, about 5 minutes. Add the rice and give it a stir, then pour in the wine and let it cook away. Add the water, 1/2 teaspoon salt, and the bay leaf. Reduce the heat to low, cover the pot, and cook until the rice is done, 15 to 18 minutes. Gently fork apart the grains, then serve.

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