Saffron Rice

Preparation info

  • Serves


    • Difficulty


Appears in

The Carved Angel Cookery Book

By Joyce Molyneux

Published 1990

  • About

This is a savoury rice, cooked gently so that the grains of rice absorb the aromas of saffron and garlic right to the core. It is important to use Italian Arborio or risotto rice, as it soaks up the liquids, becoming plump and meltingly tender without collapsing to a mush.


  • 2 tablespoons olive oil
  • 1 onion, sliced
  • 2 cloves of ga


Heat the oil in a flameproof casserole and sweat the onion and garlic for 5 minutes, until soft. Add the rice, stir to coat evenly, then add the remaining ingredients and 150 ml/¼ pint cold water. Br