Rice Cooker Saffron Rice Recipes

RICE COOKER SAFFRON RICE

Steps:

• Add all ingredients to a 6-cup or larger rice cooker and stir. Hit the cook button and do nothing until it's finished.
• Fluff with a fork and mix to make sure saffron threads are evenly distributed throughout the rice before serving.

RICE COOKER CHICKEN BIRIYANI WITH SAFFRON CREAM

Steps:

• Cut chicken into bite-size chunks: 6 to 8 pieces from each thigh. In a bowl, mix yogurt and powdered spices. Add chicken, mix well to coat, and set aside.
• In a food processor, purée onion, ginger, garlic and chili pepper together. Set aside.
• In a rice cooker, heat oil in cooking bowl on ''cook.'' When hot, add onion paste and cook, uncovered, until some liquid has evaporated and paste begins to brown, about 15 minutes. Stir occasionally.
• Add rice and whole spices and stir well. Smooth top and arrange marinated chicken pieces over surface.
• Gently pour in broth and salt. Cover and let cook until rice is tender and chicken is cooked through, about 25 minutes depending on cooker.
• When done (or when cooker switches to "warm" function), add saffron cream and mix, making sure to scrape and scoop up bottom layer of rice. Sprinkle chopped cilantro and mint on top and re-cover. Let steam 5 minutes more.
• If making garnishes, heat 1 inch oil in a pot until rippling. Add onion and cook, separating rings, until golden brown. Lift out and drain. Add cashews and raisins to same oil and cook until cashews are golden brown. Lift out and drain.
• Just before serving, squeeze lime over biriyani and mix very well, fluffing lightly. Scoop onto serving platter and garnish with chopped cilantro and fried onions, cashews and raisins.

EASY SAFFRON RICE

Steps:

• Gather the ingredients.
• Pour the stock into a medium-sized pot with a tight-fitting lid. Place the pot on the stove over high heat.
• While the stock is coming to a boil, add the turmeric, saffron, chile (if using), and a squeeze of lemon or lime juice. Stir well.
• Add the rice plus 1 1/2 tablespoons fish sauce (or 1/4 teaspoon salt) and stir. Bring to a boil.
• Reduce the heat to low and cover tightly with a lid. Cook 12 to 15 minutes, or until liquid has been absorbed by the rice. (Insert a fork or knife straight down into the pot and push the rice aside. If you see liquid, it still needs more time to cook.)
• When most of the liquid is gone, turn off the heat and place the lid on tightly. Allow the pot to remain on the burner for another 5 to 10 minutes, or until you're ready to eat. The residual heat inside the pot will finish steaming the rice. The rice will stay warm in this way for 1 hour or more.
• Before serving, remove the lid and fluff rice with chopsticks or a fork. Taste test for salt, adding 1/2 tablespoon more fish sauce or a little more salt if needed (the amount will depend on the saltiness of your stock). If the rice tastes too salty, add another squeeze of lemon juice.

RICE COOKER SAFFRON RICE

Steps:

• Gather the ingredients.
• Pour the stock into a medium-size pot over high heat. Bring to a boil and remove from heat.
• Add the saffron threads, turmeric, cumin, garlic, chili, and fish sauce (or salt) to the hot stock. Stir well.
• Pour this mixture into your rice cooker together with the rice. Stir and cover.
• Switch on the cooker. When the rice is done, fluff with a fork or chopsticks. The dried chili may have risen to the top, so just mix it in.
• Serve the rice as an accompaniment to your main dish.

5-MINTUE PRESSURE COOKER SAFFRON RICE

Steps:

• Combine all ingredients in your pressure cooker and cook for 5 minutes under pressure.
• Quick depressurize and enjoy immediately or chill to reheat later.

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Steps:

• Select your favorite recipe.
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• Prep a rice cooker dish in 30 minutes or less!

RICE COOKER SAFFRON RICE

Steps:

• 1. Pour rice and onion into rice cooker. Stir to coat with butter.
• 2. Pour in chicken stock, saffron threads, salt and pepper. Stir to mix thoroughly. Cook until timer goes off and rice is soft, about 20-30 minutes.
• 3. Top w/ parmesan, fluff with fork and serve.

SAFFRON RICE

Steps:

• Combine saffron threads and boiling water and allow to 'steep' for at least 5 minutes.
• In a medium pot, combine saffron + boiling water with the basmati rice and all other ingredients.
• Cover and bring to a boil; reduce heat and simmer (covered) for 15 minutes.
• Remove from heat and let sit for another 10 minutes before serving.
• Combine saffron threads and boiling water and allow to 'steep' for at least 5 minutes.
• Combine saffron + boiled water with the basmati rice and all other ingredients.
• Cook using the 'white rice' function (or regular function if there is not a white rice option).
• Once the cook time is up, fluff with a fork and serve.

IRANIAN YELLOW RICE WITH SAFFRON

Steps:

• For the rice: Sprinkle the saffron on the ice cubes in a small bowl and let sit at room temperature until the ice is completely melted, about 1 hour. This is your bloomed saffron.
• Meanwhile, rinse the rice a few times until the water runs clean.
• Melt the butter in a 3-quart saucepan over medium heat. Add half the onions and cook, stirring occasionally, until soft and golden, about 5 minutes. Add the rice and 1 teaspoon salt and stir to combine. Add 3 1/4 cups water and the bloomed saffron, then turn the heat to medium high.
• Bring the liquid to a boil, then lower the heat to medium. Cover the pan and cook until the liquid is absorbed and the rice is tender, 15 to 20 minutes.
• For the topping: Meanwhile, melt the butter in a large skillet over medium-low heat. Add the onions and fry, stirring occasionally, until golden brown, about 15 minutes. Add the raisins and cook, stirring occasionally, until warmed and slightly softened, about 2 minutes (see Cook's Note). Set aside.
• When the rice is ready, remove from the heat and let sit for 5 minutes so it can finish steaming. Fluff with a fork and transfer to a serving plate. Top with the onion and raisin mixture and serve.

RICE COOKER SAFFRON RISOTTO

Steps:

• Let your rice cooker prepare you a delicious gourmet meal tonight! This Creamy Saffron Risotto will absolutely melt in your mouth. Step 1
• In open rice cooker set on High or Sauté setting according to manufacturer's instructions, melt 4 tbsp butter; cook onion and garlic for 3 to 5 minutes or until slightly softened. Stir in rice, broth, tomatoes, wine, saffron, salt and pepper. (Or, if rice cooker does not have a sauté function or only an on/off switch, cook in skillet on stovetop set over medium heat for 3 to 5 minutes or until slightly softened, then add to rice cooker.) Step 2
• Turn off High or Sauté setting. Close lid of rice cooker; set on Porridge, Slow or Rice setting; cook for 30 minutes or according to manufacturer's instructions until tender and creamy. Stir well; set to Warm setting for 10 minutes. Step 3
• Stir in remaining butter, Parmesan and parsley. Serve immediately. Cooking Tips Depending on rice cooker, the risotto may not need to rest on Warm setting for 10 minutes. Test the texture: if rice is tender and creamy, serve immediately. If risotto is too thick, stir in up to 1/4 cup hot broth or water for desired consistency. If you are hosting a family dinner, try this Arroz con leche recipe for dessert.