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Saffron Rice
Mine
40 minutes (35 minutes active)
4 servings ( servings x 1 cup/serving)
Appetizers & Snacks
0
Recidiva
  • Large stock pot
Ingredients
  1. 2tbsp (≈28.4gestimated from: Butter, salted [tbsp]) Butter, Salted
  2. 3/4cups (≈120gestimated from: Onions, raw [cup, chopped]) Onion diced
  3. 1cup (≈185gestimated from: Rice, white, long-grain, regular, raw, enriched [cup]) Rice, White, Long-Grain
  4. 3cups (≈720gestimated from: Soup, stock, chicken, home-prepared [cup]) Chicken Stock
  5. 1pinch (≈0gestimated from: Spices, saffron [tbsp]) Saffron threads
  6. 1pinch (≈0.4gestimated from: Salt, table [cup]) Salt
  7. 1pinch (≈0.1gestimated from: Spices, pepper, black [tbsp, ground]) Black Pepper fresh ground
Steps
  1. 1 Add butter to pot over medium heat.
  2. 2 Add diced onion and saute' until onions are translucent.
  3. 3 Add long drain white rice and stir to coat with butter and onions.
  4. 4 Add Chicken stock, salt, pepper, saffron threads to the pot and increase heat to high.
  5. 5 Bring the rice to a boil, stirring constantly, then lower heat to low and cover for 20 minutes.
  6. 6 Fluff the rice with a fork and serve.
https://cloudcookbook.jeffdelaney.com/recipes/621