Baked Saffron Rice

Inspired by Jamie Oliver

Golden goodness at its highest potential. Mouthwatering flavours intermingled with hearty textures make this side-dish recipe worth bookmarking. This saffron rice in a rice cooker is so easy to cook!

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  • 1 ½ cups/ 315mL Dainty Basmati Rice
  • 2 medium Spanish Onions, sliced
  • 1 tbsp/ 15mL Olive Oil
  • 2 Pinches of Saffron
  • 2 ½ cups/ 600mL Boiled water (plus 1 extra tbsp / 15ml)
  • 4 tbsps/ 60mL Crème Fraîche or Plain Yogourt
  • 4 tbsps/ 60mL Sundried Tomato Pesto
  • Salt & Pepper



Preheat oven to 400ºF.


Fry onions in a pan with 1 tbsp olive oil until soft.


Make saffron water - In a heat proof bowl or pot place 1 pinch of saffron in 2 ½ cups (600mL) of boiling water.


In a separate bowl, add another pinch of saffron with 1 tbsp (15mL) boiled warm water, allowing it to steep for 10 -15 seconds. Add the crème fraiche or yogourt, and mix.


Add the Dainty Basmati rice, tomato paste, salt, pepper, and saffron water to the pan with the onions and bring to a boil.


Once boiled, transfer to the oven on a 25cm x 30cm roasting tray for 15 minutes, until rice is crisp.


Drizzle the saffron crème fraîche over the rice and add a bit of extra olive oil (if desired). Mix and serve.

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