Yellow Rice with Saffron

posted in: Recipes, Sides, Various Sides | 2

When I was a beginner cook, I often bought boxed mixes to speed things up in the kitchen. One of the mixes I expecially liked was the yellow rice that comes in a long package. I got enthusiastic about cooking from scratch and quit buying most of the prepared food I had at one time. A few years went by and I had a craving for the yellow rice, so I bought some once more. This time, though, it was almost too salty to eat! It’s amazing how our tastes change over time.

I still wanted yellow rice, though, so I came up with this one. We had this tonight with enchiladas.

Yellow Rice with Saffron

If you want to use long-grain rice instead of basmati, increase the water to 1-1/2 cups. The best tomato paste for this is the double-concentrated kind that comes in a tube, packaged like a tube of toothpaste.

1/2 teaspoon olive oil
3/4 cups white basmati rice
1 tablespoon tomato paste
1/4 teaspoon saffron threads
1/4 teaspoon oregano
1/4 teaspoon paprika
1/4 teaspoon salt
1 cup plus 2 tablespoons water

In a 2-quart saucepan with a lid, stir together the olive oil and rice. Add remaining ingredients and bring to a low boil. Reduce heat to low, cover, and simmer for 15 minutes. Uncover, fluff with a fork, and allow to stand for a minute or two to before serving.

Serves 3-4.

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2 Responses

  1. Ever since you shared this recipe on VP, I make it all the time. :o)

  2. That’s neat! I’m glad you like it.

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