1. In a 2 cup measuring cup add the hot tap water, the chicken stock and the saffron . Let this steep for at least one hour. 2. After steeping the saffron. 3. In a 2 quart sauce pan over medium heat add one tbls. spoon of the butter and the rice, saute for 3 to 4 minutes stirring constantly do not brown rice. 4. Add the saffron liquid and bring to a light boil. Then add the tumeric and the salt. Stir, then cover with a tight fitting lid reduce heat to medium low and simmer for 20 to 25 mins stirring half way though cooking time. 5. When rice is tender and slightly creamy remove it from heat, with the lid on let it rest for about 5 minutes Add the remaining butter fluff with fork and serve. ---------------------------------------------------------------------------
Nutrition
Ingredients
