STREAMING NOW: Chuck's Week Off

Christiana Campbell's Tavern Saffron Rice Pilaf

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“From The Colonial Williamsburg Tavern Cookbook, c. 2001. I add a tablespoon or two of minced onion when I add the rice. Also, I use about half the salt listed in the ingredients.”
READY IN:
35mins
SERVES:
4-6
YIELD:
1 pilaf
UNITS:
US

Ingredients Nutrition

Directions

  1. In a colander under cold-running water, rinse the rice and transfer to a medium heavy saucepan with a tight-fitting lid. Pour in 2-1/2 cups cold water and bring to a boil over high heat. Reduce the heat to medium low, cover, and cook for 20 minutes. Remove the lid, fluff the rice with a fork, and add the butter, 1 teaspoon salt, and the saffron. Cover and let sit for 5 minutes. Season with more salt (if needed) and freshly ground black pepper before serving.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: