Saffron rice

Saffron rice
  • Serves icon Serves 4
  • Time icon Takes 15 minutes to cook

TV presenter Jayne Middlemiss’s saffron rice recipe ensures fluffy, scented rice every time.


  • 225g basmati rice
  • Pinch of saffron threads
  • 5 cardamon pods
  • 1 tsp fennel seeds
  • 6 whole cloves
  • 1 cinnamon stick
  • 3 fresh bay leaves
  • Knob of unsalted butter


  1. Rinse the rice in cold running water then place in a saucepan with ½ tsp sea salt and the rest of the ingredients (except for the butter). Cover with 450ml cold water.
  2. Bring to the boil, then simmer, covered, for 12-14 minutes or until the rice is tender and water absorbed. Gently stir through the butter, remove the whole spices and serve.


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