Saffron Rice

Perfectly separated rice grains with a deep, vibrant yellow hue. The woody aroma of saffron mingles with the scent of browning butter from the start of the cooking process.

• Prep time: 10 min
• Cook time: 20 min
• Difficulty: Easy
• Calories: 372
• Protein: 6 g
• Carbs: 63 g
• Fat: 10 g

Ingredients

• 300 g White rice ( rinsed )
• 1 pinch Saffron ( threads )
• 30 g Salted butter
• 1 piece Onion ( finely chopped )
• 500 ml Mineral water
• 1 pinch Gray sea salt
• 20 g Pine nut optional ( toasted )
• 1 piece Chicken broth ( crumbled )
• 30 g Barberries ( rinsed and drained )

Instructions

1. Saffron infusion

   In a small bowl, crush the saffron threads and pour in two tablespoons of hot water. Let infuse until the liquid turns dark orange.

2. Rinsing the rice

   Rinse the white rice in cold water in a fine sieve until the water runs clear. This prevents the rice from sticking.

3. Pearling

   Melt the salted butter in a sauté pan. Add the finely chopped onion and sweat without browning. Pour in the rice and stir until the grains become translucent and shiny.

4. Absorption cooking

   Pour in the mineral water, the crumbled chicken stock, the saffron infusion, and the salt. Bring to a boil, then cover tightly. Reduce heat to minimum and cook without ever lifting the lid.

5. Rest and finish

   Turn off the heat and let rest for 5 minutes. Fluff the rice with a fork to separate the grains. Sprinkle with toasted pine nuts and barberries before serving.

Chef's tips

• Never lift the lid during cooking, steam is the key.
• If the rice sticks to the bottom, the crust will be the most flavorful, scrape it gently.
• The rice is ready when small holes form on the surface.

Storage

Keeps for 3 days in the fridge in an airtight container. Reheat with steam to maintain tenderness.