2 c. long-grain white rice (NOT the instant rice)
4 c. Chicken Stock or water (trust me, use the stock!)
2 Tbsp. unsalted butter
2 Tbsp. finely minced fresh onion (not dehydrated)
1 tsp. salt
pinch genuine saffron threads
A little fancy rice perfect for an elegant meal.
Yield: 4-6 generous servings
In a 3-quart saucepan (that has a tight-fitting lid), sauté the onion in the butter until onion is translucent (a couple of minutes). Add the rice, a nice big pinch of saffron (crumble it in your fingers as you add it), chicken stock (or water) and salt. (But really, use the stock, it makes such a richer flavor! Those Swanson's broth commercials ain't blowin' smoke.)
Bring to a full boil. Cover, then reduce heat to simmer. Cook until the rice is al dente and the liquid is absorbed, about 20 mins.
Submitted by Diana Bogue Contributed on: and modified on Friday March 11th, 2011