Baked Saffron Rice

1. 1

   Heat the oven to 190c/gas 5.

2. 2

   Add the saffron to the hot stock.

3. 3

   Heat the butter in a flameproof casserole.

4. 4

   Gently fry the onion for 5 minutes until softened and golden.

5. 5

   Add the rice and cook for a further minute until coated with butter and turning slightly transparent.

6. 6

   Add the stock and the orange zest and juice.

7. 7

   Bring to the boil, then cover with a close fitting lid.

8. 8

   Bake for 25-30 minutes until liquid is absorbed and grains are tender.

* Per serving · 4 servings · Values may vary.

No additional tips available.