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2 c. chicken stock/broth
1 pinch saffron
1 c. rice
This mildly flavored rice is a perfect accompaniment to spicy Indian food.
Try using your own stock
Bring stock to a boil. Add pinch of saffron. (The more saffron you use, the more strongly the rice will be flavored...and the more yellow. But saffron can be quite expensive, so be judicious.)
Add rice. Cover and reduce heat to very low. Cook 20 minutes, or until all liquid is absorbed.
Submitted by Gretchen Grant
Contributed on: and modified on Tuesday June 3rd, 2008