Quick saffron rice — in about 25 minutes

A side dish for four or two larger rice portions. The basmati cooks first without saffron; freshly ground saffron is prepared separately and folded in after cooking.

Ingredients

• 250 g basmati rice
• 0.1 g saffron threads
• 420 ml water for cooking; adjust to packet instructions if different
• 2 tbsp water (about 30 ml) at about 75 °C, for the saffron
• 1 small shallot or onion, finely chopped
• 2 tbsp butter or olive oil
• Salt to taste, up to about 1 tsp

The guide quantity is 450 ml water in total: 420 ml in the pan plus 30 ml saffron preparation. Rice variety and pan affect the quantity needed. Packet instructions take priority; include the saffron water in your calculation.

Method, step by step

1. Rinse the rice. Rinse in a sieve under cold water and drain well. Finely chop the shallot or onion.
2. Soften and coat. Heat the butter or oil over medium heat. Soften the shallot for about 2 minutes. Add the rice and stir briefly to coat.
3. Cook the rice. Add 420 ml water and a little salt. Bring to the boil, cover and cook over low heat according to the packet, approximately 12–15 minutes. Avoid constant stirring. If the rice is still firm, add a little hot water as needed and cook further.
4. Prepare the saffron. During the final 4–6 minutes of rice cooking, finely grind the saffron. Stir with 2 tbsp non-boiling water at about 75 °C for 1 minute, then leave for 3–5 minutes at room temperature.
5. Add saffron and rest. Once the rice is cooked, remove from the heat. Gently fold in the saffron preparation with a fork. Cover and rest for about 5 minutes.
6. Fluff and serve. Loosen the grains with a fork and adjust seasoning. Avoid vigorous stirring so the grains remain intact. Serve warm.

Variations and practical tips

• Use olive oil instead of butter for a vegan base. Keep the seasoning mild when serving with a strongly spiced dish.
• A tight-fitting lid and low heat help keep grains separate. Adjust liquid to your rice. Wholegrain rice takes substantially longer.

For leftover rice, prompt cooling and cold storage matter. The BfR recommends reheating to at least 70 °C for 2 minutes throughout. BfR food hygiene guidance.