Saffron Rice

Recipe Ingredients

2 tablespoons	30ml	Olive oil
2 cups	320g / 11oz	Long-grain rice - rinsed
1/2 cup	31g / 1.1oz	Onion - finely chopped (small)
1 teaspoon	5ml	Sea salt
1/4 teaspoon	1.3ml	Powdered saffron
4 6.6666666666667E+14/1.0E+15 cups	1106ml	Boiling water

Recipe Instructions

Heat the oil in a medium-size saucepan, over a medium heat. Add the rice and onion and stir until the grains are coated with oil and the onion is turning translucent. Do not allow the rice to brown. Stir in the salt and saffron, and slowly pour in the water. Cover tightly, and cook over low heat until all the liquid has been absorbed and the rice is tender, about 20 minutes. Set aside, covered, for 5 minutes.

Before serving, stir well to make sure the saffron is well mixed throughout the rice.

This recipe yields 6 to 8 servings.

Source:
TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # TH-6280 broadcast 05-02-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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