Baked Saffron Rice

This is from a free magazine at the supermarket...

Heat the oven to 190c / gas 5.

Add the saffron to the hot stock.

Heat the butter in a flameproof casserole.

Gently fry the onion for 5 minutes until softened and golden.

Add the rice and cook for a further minute until coated with butter and turning slightly transparent.

Add the stock and the orange zest and juice.

Bring to the boil , then cover with a close fitting lid.

Bake for 25-30 minutes until liquid is absorbed and grains are tender.

vegetable stock, saffron, butter, onion, long grain rice, orange, juice and zest of