Saffron Rice
by Editorial Staff
Summary
| Prep Time | 5 mins |
| Total Time | 5 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 160 g rice, lon or medium rain rice
- 1 bag saffron
- salt
- Oil or butter
- 400 ml water
Print Recipe
Pin Recipe Instructions
- Cooking rice is one of those things. Some can just do it, others never learn. This recipe is simple and sure to succeed. With saffron, this rice also fits into every Italian meal (but it is not a risotto!)
- Preheat the oven to 160 degrees.
- Heat the oil or butter on the stove and sweat the rice in it until it is translucent. Add the saffron and a little salt, stir well.
- Pour 400 ml of water on top and bring to the boil.
- Cover and cook in the oven for 30 minutes.
- Can also be prepared without saffron, with onions (which can also be made translucent), bay leaves or cloves or with other spices and / or herbs.
- Also works in small quantities: 40g uncooked rice and 100ml water per serving.
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