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Saffron Basmati Rice

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“This rice goes well with entrees with spicy Indian or Asian Flavours. Don't let the sugar put you off. It make the rice taste wonderful and it really is not that sweet, amazingly enough. We really enjoy this.”

Ingredients Nutrition


  1. Heat the oil in a medium saucepan, over medium high heat.
  2. Add the cinnamon stick, cardamom and cloves.
  3. Saute until the spices are aromatic, about 1 minute, then scoop out with a slotted spoon and discard.
  4. Add the rice to the pan and cook, stirring until the rice is evenly coated in oil, and beginning to toast, 1 to 2 minutes.
  5. Add the water, sugar, salt and saffron to the pan and bring to a boil over medium high heat, then reduce heat to medium low, partially cover the pan and simmer for 10 minutes.
  6. Fully cover the pan and simmer for about 10 minutes longer, until water is completely absorbed.
  7. Take pan off heat and let stand 5 minutes without removing lid.
  8. Fluff with a fork and stir in the pistachios just before serving.

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