I don’t cook this Saffron Rice very often because Saffron is expensive. When I want to serve yellow coloured Rice with Curry, I usually cook ‘Turmeric Rice’. Today I needed to use up Saffron Threads that were getting old. This is a rice cooker recipe. It’s super easy to prepare.


4 Servings


1/4 teaspoon Saffron Threads
1/4 cup Hot Water
2 cups (*180ml cup) Rice of your choice *I used Basmati Rice
*Note: 180ml measuring cup usually comes with the rice cooker because it is commonly used for measuring rice.
1 to 2 tablespoons Oil
1/2 Onion *finely chopped
Vegetable Stock OR Chicken Stock *OR Water and 1 Stock Cube
Salt & Pepper
Parsley *finely chopped

  1. Place Saffron Threads in a cup, add Hot Water, and set aside.
  2. Spread Oil in the rice cooker’s inner pot and scatter finely chopped Onion.
  3. Wash Rice by stirring it thoroughly in water and drain. Spread over the Onion.
  4. Add the Saffron Threads and yellow water, then add cold Water OR Stock up to the 2-cups-marking. *Note: If you use Stock Cube, break in into crumbs OR shave it.

  5. Season lightly with Salt & Pepper, but if the Stock is salted, you don’t need to add any Salt. Press ‘COOK’ button to start cooking.
  6. When rice is cooked, let it steamed for 10 minutes, and loosen and mix gently. Sprinkle with finely chopped Parsley when you serve.