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Saffron Rice

By Paula Deen


Difficulty: Easy

Prep time: 5 minutes

Cook time: 5 minutes

Servings: 5


  • 1 good pinch saffron threads
  • 3 cups chicken stock
  • 1 cup long-grain white rice
  • 3/4 cup diced onion
  • 2 tablespoon butter
  • salt
  • pepper


In a large saucepan or pot, melt the butter over medium heat. Add the onions and sweat. Stir in the rice and stir to coat in the butter. Pour in the chicken stock, saffron, salt and pepper. Raise the heat to high and bring to a boil. Cover and lower the heat to low cook 20 minutes. Remove the lid and fluff with a fork before serving.