Ingredients: Serves 4
- 1 cup extra long grain, or long grain Basmati white rice
- 2 Tb salted butter
- 1 1/2 cups chicken stock or water, plus 1 Tablespoon to dissolve the Saffron
- 2 Tb butter
- 1/4 tsp salt
- a good pinch to 1/4 tsp Saffron
Dissolve Saffron in 1 Tablespoon of warm water and set aside.
In a heavy bottom saucepan, over medium-high heat melt the butter then add the rice. Stir frequently until the rice starts to brown. Pour in the chicken stock the dissolved Saffron and salt, stir and bring to a boil. Once at a boil, lower the heat to low, the lowest heat you have, cover and cook for 30-40 minutes. Remove the covered pot from the heat and let rest for 5 minutes before fluffing.