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Saffron Yellow Rice | Magnolia Days

Saffron Yellow Rice

A recipe for long grain rice cooked with saffron and cumin. A great side dish especially for Cuban, Latin, Caribbean, and Spanish meals.
Course Side Dish
Cuisine Cuban
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 servings
Author Renee

Ingredients

  • 2 tablespoons olive oil
  • 1/4 to 1/3 teaspoon crumbled saffron threads A big pinch
  • 1 teaspoon ground cumin
  • 2 cups uncooked long-grain rice
  • 4 cups water
  • 1 teaspoon salt

Instructions

  1. In a heavy 3-quart saucepan, add olive oil, saffron, and cumin. Over medium heat cook, stirring occasionally, for 1 to 2 minutes until oil is hot but not smoking. Add rice and stir until rice is coated well, about 1 to 2 minutes. Add water and salt and bring to a boil. Reduce heat and simmer uncovered and without stirring until the water is below the surface of the rice, about 8 to 10 minutes. Remove pot from heat, cover, and let rice stand for 15 minutes. Fluff rice with a fork. Serve and enjoy.

Recipe Notes

A recipe for long grain rice cooked with saffron and cumin. A great side dish especially for Cuban, Latin, Caribbean, and Spanish meals.