Ingredients
½ teaspoon salt
1 cup long grain white rice
1 pinch saffron, crumbled
1 tablespoon butter
1 tablespoon finely minced onion
2 cups water or chicken stock
Directions
Place butter and onion in a heavy qt. saucepan.
Sauté 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.
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