Saffron Rice Recipe


1 cup long grain white rice
2 cups water or chicken stock
1 TB butter
1 TB finely minced onion
1/2 tsp. salt
1 pinch Saffron, crumbled

Place butter and onion in a heavy qt. saucepan. Saute over medium heat until onion is translucent. Add rice, saffron, water or stock and salt. Bring to a rolling boil. Cover, reduce heat to simmer, cook until rice is tender and liquid is absorbed, about 18 minutes.
Serve with curry, paella, bouillabaisse; also fish, chicken and chops.

Saffron Rice

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