Friday, 6 April 2012

Saffron Rice



  • 1 onion, finely chopped
  • 1 tsp sunflower oil
  • 200g basmati rice
  • 1 vegetable stock cube
  • 550ml water
  • a pinch of saffron (probably about 10 to 15 strands)


  1. Fry the onion in the oil in a saucepan with a lid until it starts to soften.
  2. Add the basmati rice, stock cube and water to the saucepan.
  3. Crush the saffron with a pestle and mortar (or the back of a spoon) and add to the pan.
  4. Stir the mixture in the pan.
  5. Place the lid on the sauce pan and cook on a low heat until all the water is absorbed. This should take about 30 to 40 minutes.
Serves 2.

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