Saffron Rice

Preparation info

    • Difficulty


    • Ready in

      5 min

Appears in

The New Vegetarian

The New Vegetarian

By Colin Spencer

Published 1986

  • About

Though saffron is absurdly expensive, one needs merely a pinch to colour and flavour a dish. No substitute will do for the particular colour of the rice is 24-carat gold. Save with curries or bean stews.


  • 2 tablespoons milk
  • good pinch of saffron
  • 600 ml/1 pint/ cups water seasoning to taste
  • 225 g/8 oz/ cups Patna or basmati rice, washed nuts and raisins for garnish


    Warm the milk and soak the saffron for 20 minutes. Boil the water with the seasoning, then add the rice and saffron milk. Lower the heat and simmer for 7 to 10 minutes, until the rice is cooked through and the water absorbed. Turn on to a platter and garnish with nuts and raisins.