Saffron Rice

1. 1

   In a heavy 10 to 12 inch skillet, heat the oil over moderate heat until a light haze forms above it.

2. 2

   Add the onions and, stirring frequently, cook for 5 minutes or until they are soft and transparent but not brown.

3. 3

   Pour in the rice and stir for 2 to 3 minutes to coat the grains well with oil.

4. 4

   Do not brown the rice. Add the water, salt and saffron and bring to a boil, still stirring.

5. 5

   Cover the pan tightly and reduce heat to its lowest point.

6. 6

   Simmer undisturbed for 20 minutes or until all liquid has been absorbed by the rice.

7. 7

   Fluff rice with fork before serving. If rice must wait, cover with towel and keep in a preheated 200u00b0 oven.

* Per serving · 4 servings · Values may vary.

No additional tips available.