0 (0)


Saffron Rice

I have two jars of garam masala in my spice cabinet, but there are many more versions of this Indian spice blend. One of mine is quite aromatic and has a good amount of cayenne that gives it a real ... Read more

Total time: 25 minutes | Serves 4
  • 1 tablespoon oil
  • 1 clove garlic, minced
  • 1 cup basmati rice
  • 3/4 cup water
  • 1 cup chicken or vegetable stock
  • Dash saffron
  • 1 teaspoon salt

Step 1Heat a small saucepan over medium-high heat. Add the oil and garlic. Stir for 10 seconds. Add the rice. Stir for 1 minute. Add the water, stock, saffron and salt. Bring to a boil. Reduce to a simmer, cover, and cook the rice until all the water is absorbed and the rice is tender to the bite, about 18 minutes.

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Sides

Chickpea turnovers
French lentils and feta
Cold Tomato Soup (Salmorejo)
Celestino's wild mushroom risotto