Saffron rice, a staple side dish in Indian cuisine, is made from only a few simple ingredients, but the addition of saffron is what sets this rice apart. Although costly, saffron adds a delicate floral flavor and bright yellow hue that nothing else can duplicate. When making saffron rice in the Crock-Pot, use converted rice, which has a firm grain and can stand up to long cooking. Regular rice breaks down to become a sticky, mushy mess.
Step 1
Melt the butter in the skillet over medium-low heat. Saute the onions in the butter, stirring frequently, until they are tender and slightly caramelized. Pour the onions and butter in the Crock-Pot.
Step 2
Add the converted rice, chicken broth and saffron and stir to mix. Put the lid on the Crock-Pot and turn it to high. Cook for one hour, 45 minutes until the liquid is absorbed and the rice is tender.
Step 3
Turn off the Crock-Pot and fluff the saffron rice gently with a fork. Salt and pepper it to taste and mix carefully with a spoon. Serve warm or hot.
Tips and Warnings
- Buy saffron from a reputable herb seller or online source. Look for saffron threads that are almost red. Yellow threads are inferior in quality. If you are short on time, add the onions directly to the Crock-Pot without sauteing them, along with the butter. They become tender through cooking, but lack the flavor sauteing gives them. Keep the lid on the saffron rice until you are ready to serve it. It will stay hot for up to an hour stored this way.
Things You'll Need
- 2 tbsp. butter
- Skillet
- 1 onion, diced finely
- 2 cups converted rice
- 3 1/2 cups chicken broth
- Pinch saffron threads
- Fork
- Salt and pepper to taste
- Spoon
References
- "Not Your Mother's Slow Cooker Cookbook"; Beth Hensperger, et al.; 2004
- Food Network; Saffron Rice; Paula Deen; 2007
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