Crunchy Rice


  • 4 Cups Water
  • 1 Cup Long-Grain Basmati Rice
  • ½ Cup Greek Yogurt
  • 1 Tsp Salt
  • 1/8 Tsp Crushed Saffron Threads
  • ½ Tbsp Unsalted Butter
  • 2 Tsp Canola Oil


1. Bring water to a boil in a pan.

2. Add rice and cook for 10 minutes until tender.

3. Drain.

4. Transfer to the bowl, add yogurt, salt, and saffron and mix to combine.

5. Melt butter in a pan.

6. Add oil and rice mixture to pan and saute for 5 minutes until downed.

7. Cover and cook for 20 minutes over medium heat.

8. Reduce temperature to medium-low.

9. Cook for more 20 minutes or until rice is tender on top and a golden crust forms on the bottom.

10. Cut into wedges and serve.

Nutritional Facts


Calories631 Kcal

Total Fat6,8 g

Total Carbohydrates128 g

Protein16.7 g

Cholesterol9 g

DietaryFiber0 g

Sugars1.3 g