Classic Saffron Rice
This is easy, simple and wonderful. the original recipe which was printed in the spring 2005 penzeys catalog, calls for long-grain rice; however, i liked it much better with basmati. Also, the original recipe called for minced onion but i found it worked very well with dried onion. i indicated that the butter is optional, because i did not add it.
Steps
Rinse the rice well , drain.
In a medium size saucepan , add the rinsed rice and remaining ingredients.
Bring to a boil , cover and reduce heat.
Simmer for 15 to 20 minutes or until stock is absorbed and rice is tender.
Fluff with fork and serve.
Ingredients
basmati rice, chicken stock, butter, dried onion flakes, salt, saffron