Saffron Rice


1 tbsp olive oil
4 tbsp unsalted butter
1 onion
2 cups long grain rice
4 cups chicken stock
1/2 to 1 tsp saffron – depending on budget and taste

How to prepare

Chop the onion very finely and cook slowly over a gentle heat for about 5 minutes without browning. Add the rice and chicken stock. Mix the saffron with a tsp of water and add to the rice. Bring the rice to a boil, then reduce heat to a minimum and cook for 25 minutes without stirring and without lifting the lid.

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