Christiana Campbell's Tavern Saffron Rice Pilaf

---

From the colonial williamsburg tavern cookbook, c. 2001. i add a tablespoon or two of minced onion when i add the rice. also, i use about half the salt listed in the ingredients.

---

Steps

---

In a colander under cold-running water , rinse the rice and transfer to a medium heavy saucepan with a tight-fitting lid.

---

Pour in 2-1 / 2 cups cold water and bring to a boil over high heat.

---

Reduce the heat to medium low , cover , and cook for 20 minutes.

---

Remove the lid , fluff the rice with a fork , and add the butter , 1 teaspoon salt , and the saffron.

---

Cover and let sit for 5 minutes.

---

Season with more salt and freshly ground black pepper before serving.

---

Ingredients

---

long-grain rice, water, unsalted butter, salt, powdered saffron, fresh ground black pepper