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Saffron and Basmati Rice

Saffron and Basmati Rice

Saffron and Basmati Rice

Chef Montenia Shider

Montenia's Restaurant, Springfield, MA


  • 4 cups basmati rice
  • 7 cups chicken broth
  • ½ head garlic chopped
  • ¼ tsp saffron threads ground in a mortar with pestle
  • 4 tsp extra virgin olive oil



Pour all ingredients into commercial rice cooker. Press “cook” and walk away!

If you don’t have a rice cooker, use the following method:
Place rice, broth, garlic, saffron, and olive oil in a large pot with a lid. Place over high heat and bring to a boil.  Reduce heat to a simmer, then cover.
Cook 20 to 30 minutes until all liquid has been absorbed. Serves 6.