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Saffron Rice

Saffron Rice

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This simple recipe for saffron rice includes butter, onion, and saffron. It has been used in my family for quite some time and has always been a favorite.

Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 259 kcal
  • 13%
  • Fat:
  • 15.6 g
  • 24%
  • Carbs:
  • 26.8g
  • 9%
  • Protein:
  • 2.8 g
  • 6%
  • Cholesterol:
  • 41 mg
  • 14%
  • Sodium:
  • 113 mg
  • 5%

Based on a 2,000 calorie diet


  1. Heat the butter in a saucepan over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Reduce heat to medium-low, and continue cooking and stirring until the onion is very tender and dark brown, 15 to 20 minutes more.
  2. Pour in rice and stir to coat. Stir in water, parsley flakes, saffron, and 3 drops of yellow food coloring (optional). Reduce heat, cover, and simmer until water is absorbed, about 30 minutes.
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Mmmm, rich and creamy and delicious! Pretty and colorful too! I used half the amount of butter called for and it was plenty. Rather than dried parsley I used fresh, which added great fresh flavor and color. I cooked the rice in chicken broth, again adding more flavor, and used an extra pinch of saffron (love the stuff). The food coloring wasn't necessary. This paired perfectly with Sea Bass Cuban Style, the recipe also from this site.


it would be better to grind the safron prior to adding it. otherwise it won't unfold it's yellow colour. also there is no need for artificial food colouring when using saffron.


This is very exquisite. It really celebrates the saffron. It's ok to cut back on the butter and to use different flavors of broth or stock. Fresh parsley is better than dried. Really a great side dish. Food coloring is super not necessary. Also, a small splash of cream and a couple of tablespoons of parmesan cheese make this even better. Great comfort food side!