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  • KaritasM

Exotic Saffron Rice

Updated: Jan 4


5 cups original Uncle Ben’s rice (long grain)

9 cups water

Salt, to taste

300 g carrots (cleaned and cut into julienne or thin strips)

100 g sliced orange peel from 3 - 4 large “untreated” oranges

100 g sugar

50 - 100 g butter

1 tblsp saffron threads (pound with pestle in mortar)

100 - 150 g golden raisins

100 - 150 g dark raisins

150 g peeled and sliced almonds

150 g sweet shelled pistachio nuts

1/2 - 1 cup water

Preparation Method

In a big pot place rice with water and salt. Bring water to boil, lower heat and let rice simmer for about 8 - 10 minutes or until rice is nearly cooked. Set aside.

In two separate pots, blanch carrots and cook orange peel in water for 5 minutes, Drain and set aside.

In another deep skillet or pot, melt the sugar and when caramelized add the butter and stir continuously with a wooden spoon until thoroughly blended. Add the saffron and mix.

Add the carrot slices and sauté in caramel butter for I - 2 minutes. Add the orange peel, raisins, almonds and pistachio nuts and mix well.

Now add the rice, a little at a time. Mix carefully. Cook for a few minutes over low heat adding 1/2 - I cup of water if necessary.

Serve immediately with chicken or turkey.

Yield: 12 - 15 servings


  • This is a large recipe but you can easily cut it in half or less!

  • This is an excellent buffet dish and can be served as an exotic rice salad at room temperature.

  • For another great variation, use apricots and pine nuts instead of the orange and almond slivers.

  • For Thanksgiving or Christmas:Instead of making a stuffing, use the exotic saffron rice as an accompaniment.

© KartiasM - December 2016

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