- 1 large pinch saffron
- 11/2 cup chicken stock
- 2 tbs butter
- 1 cup basmati rice
- 1 tsp salt
- Steep saffron in boiling chicken stock, about 10 minutes.
- In medium-sized pot, melt butter over high-heat. Stir in rice and salt.
- Cook until rice is opaque and absorbs butter, stirring constantly (do not brown rice).
- Pour saffron-infused chicken stock over rice. Cover tightly, reduce heat to low, and let simmer for about 20 minutes, or until all liquid is absorbed.
2 comments
I’m NOT a very good cook.My spice knowledge is VERY LIMITED…other than Salt & pepper! But it’s something I’ve always been interested in learning more About!Using Spices to Help my cooking….Maybe!! Looking forward to trying!!
Sounds Delicious. Going try it out. Thanx.