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Saffron Rice
Always fix extra rice and use it in another
meal
2 cups long grain rice, rinsed until water is clear
3 ¾ cups water
2 teaspoons salt
1/8 teaspoon saffron
In a 3 quart heavy saucepan, bring water and
rice to a boil uncovered. Cover with heavy lid and turn heat to low.
Cook 20 minutes. Remove lid and fluff with a fork. Redurn lid and allow
to sit for 5 to 10 minutes before serving.
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