Golden Saffron Rice

Notes: If making up to 30 minutes ahead, after fluffing with fork, cover pan again and let stand at room temperature. If desired, garnish rice with 1 cup rinsed and drained nasturtium blossoms grown without pesticides.

Yield: Makes 8 servings
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 173
  • Calories from fat: 4.2%
  • Protein: 8.9g
  • Fat: 0.8g
  • Saturated fat: 0.0g
  • Carbohydrate: 36g
  • Fiber: 0.5g
  • Sodium: 203mg
  • Cholesterol: 0.0mg

Ingredients

  • 4 cups fat-skimmed chicken broth
  • 2 cups basmati rice
  • 1/2 teaspoon salt
  • 1/8 teaspoon saffron

Preparation

  1. In a 4- to 5-quart pan over high heat, bring 4 cups fat-skimmed chicken broth, 2 cups basmati rice, 1/2 teaspoon salt, and 1/8 teaspoon saffron to a boil. Cover and reduce heat; simmer until liquid is absorbed and rice is tender to bite, about 18 minutes. Remove from heat, stir with a fork to fluff, then spoon into a bowl.
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