Recipe: Saffron Rice

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  • 2 tablespoons vegetable oil
  • 2 spring onions (finely sliced)
  • 250 grams long grain rice
  • 450 ml vegetable stock
  • 50 ml dry sherry
  • ¼ teaspoon saffron strands
  • 100 grams peas
  • 100 grams sweetcorn


  • Heat the oil in a large frying pan and add the spring onions, fry until softened.
  • Add the rice and saffron, toss well in the oil before adding the sherry, allow to cook until the sherry has been absorbed.
  • Add the stock and vegetables, bring to the boil and cover with lid. Reduce the heat to a low simmer and cook for 12 minutes.
  • Remove from the heat and allow to stand for 5 minutes.


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