“Everyone loves this, even my mother, who claimed to not like rice. I grow Saffron, so I garnish the rice with a Saffron Crocus flower when I serve it. I use this as a side dish with Shrimp Creole (I recommend Shrimp Creole, along with a Spinach salad, and Lemon Meringue Pie). I adapted this from a 1973 Southern Living, Our Best Recipes, cookbook.”
1hr 15mins

Ingredients Nutrition

  • 12 teaspoon saffron (include threads, if you have them)
  • 12 cup hot water (for dissolving saffron)
  • 14 cup butter
  • 1 12 cups uncooked rice
  • 1 medium onion (chopped)
  • 12 teaspoon salt
  • 2 12 cups hot water


  1. Put 1/2 cup water in a 1 cup glass measuring cup and heat.
  2. Remove and add saffron, set aside.
  3. Put rice, onion and salt into a glass 1 1/2 quart casserole.
  4. Put 1 cup water and the 1/2 stick of butter into a 2 cup glass measuring cup, and heat in microwave. (do not boil).
  5. Add dissolved saffron and water with melted butter to casserole. Stir.
  6. Place (uncovered) in a preheated 450°F oven.
  7. Bake for 20 to 30 minutes, stirring at the end of 10 minutes. Rice should be very dry.
  8. When rice is very dry, stir in remaining 1 1/2 cups of hot water.
  9. Cover, and bake for another 15 to 20 minutes.
  10. Uncover and bake another 5 minutes.
  11. Fluff with fork, garnish, and serve.

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