Yellow Rice

1. 1

   Warm the stock gently in a saucepan with the saffron.

2. 2

   Put half the butter in a deep skillet with a lid over medium heat.

3. 3

   A minute later, add the onion.

4. 4

   Cook, stirring occasionally, until the onion softens, about 5 minutes.

5. 5

   Add the rice and continue to cook, stirring, until the rice is glossy and begins to brown, about 5 minutes more.

6. 6

   Add the stock all at once, along with some salt and pepper.

7. 7

   Cover and adjust the heat so the mixture simmers gently and cook until the rice is done, 15 to 20 minutes.

8. 8

   Stir in the remaining butter, taste and adjust the seasoning, and serve.

9. 9

   This is no work at all.

10. 10

    Omit the onion.

11. 11

    Combine the stock, saffron, rice, and a large pinch of salt in a saucepan with a lid and bring to a boil.

12. 12

    Cover and simmer, stirring once after 5 minutes, until the rice is done, about 15 minutes.

13. 13

    Stir in 2 tablespoons butter or extra virgin olive oil, taste and adjust the seasoning, and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.