Saffron rice

Saffron Rice

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Cuban Saffron Rice Recipe


2 cups parboiled rice, uncooked,
3 cups chicken stock,
2 garlic cloves, crushed,
1/2 tsp. saffron threads,
1 cup sofrito sauce,
2 Tbsp. vegetable oil,
1 small onion, chopped,
1 pinch oregano,
1 cup green peas, cooked,
salt and pepper to taste.


Rinse the parboiled rice under cold water in a strainer, until the water runs clear. Steep the saffron threads in boiled water for 20 minutes and strain the liquid. Heat the oil in a saucepan and saute the garlic and onion. Add the rest of the ingredients, except peas, in the saucepan and bring to a simmer. Cook the saffron rice at low heat until the rice is tender, approximately 15-20 minutes. Stir in the peas about 5 minutes before the saffron rice is ready. If during cooking the rice becomes dry, you can add some more chicken stock or some water. If adding chicken stock, make sure you don't make it very salty.

Saffron is the most expensive spice in the world. It is often used in the cooking of rice, sauces, in the perfumery and also has some medicinal applications. Saffron is one of the essential ingredients of the Paella Valencia.

Chef George Krumov
About the author: George Krumov is a Red Seal certified chef with many years of culinary experience working around the world in Europe, the Middle East, the cruise line industry and North America. In the last two decades he has headed the kitchens of several restaurants in Canada, and ran his own restaurant.

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