Saffron Rice

Preparation time: 20 minutes. Good for all seasons. Sattvic; calms all doshas. (Serves 4)


  • In a small cup or bowl, soak 1⁄8 tsp. saffron with 1 Tbsp. water
  • In the bottom of a medium-sized stainless steel pot, dry roast 1⁄2 tsp. freshly ground cumin
  • Wash well: 1 c. white basmati rice
  • Add the rice to the cumin in the pot along with 2 1⁄2 c. water and 1⁄2 tsp. salt
  • Bring to a boil.
  • Pour in the saffron and its soaking water.
  • Reduce heat to low, cover, and cook until done—about 15 minutes.

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Amadea Morningstar

Amadea Morningstar

Amadea Morningstar is the author of The Ayurvedic Cookbook, Ayurvedic Cooking for Westerners, and The Ayurvedic Guide to Polarity Therapy. For more information, visit