Saffron Basmati Rice

Saffron Basmati Rice Recipe
Photography: Becky Luigart-Stayner; Styling: Jan Gautro
The mildly spiced rice goes with Beef Curry with Toasted Spices and Lamb Shanks with Lime and Cilantro. Store leftovers separately from the lamb or beef. To reheat the rice, add a teaspoon or 2 of water, and microwave partially covered. The water will rehydrate the grains and make them fluffy again.


10 servings (serving size: 1 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 216
Caloriesfromfat 0.0 %
Fat 0.0 g
Satfat 0.0 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 3.2 g
Carbohydrate 54.4 g
Fiber 1.6 g
Cholesterol 0.0 mg
Iron 1.7 mg
Sodium 352 mg
Calcium 0.0 mg


5 cups water
1 1/2 teaspoons salt
1/8 teaspoon saffron threads
6 whole cloves
3 cups white basmati rice


Bring first 4 ingredients to a boil in a large sauté pan; add rice. Cover, reduce heat, and simmer 15 minutes. Remove from heat; cover and let stand 5 minutes. Discard cloves.

September 2003
My Notes

Only you will be able to view, print, and edit this note.

Add Note