The classic Italian Jewish Friday night rice dish is a simple saffron-flavored rice that recalls the classic risotto alla milanese. Some cooks make it in the manner of a risotto, adding broth in increments. Others prepare it as a pilaf, adding all the liquid at once and cooking it, covered, on top of the stove. In La cucina nella tradizione ebraica, the rice is sautéed in oil and the hot broth and saffron are added all at once. It is covered and put in the oven for 18 minutes.