Saffron Rice

Preparation info

  • 4

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 2 tablespoons butter
  • 1 small onion, finely chopped
  • ½ bay leaf
  • ¼ teaspoon ground saffron
  • 1 cup uncooked rice
  • 2 cups boiling Chicken Stock


    1. Melt the butter in a saucepan with a tight-fitting cover. Cook the onion in it, stirring, until onion is translucent. Stir in the bay leaf, saffron and rice.

    2. Pour the stock over the rice and stir once. Cover and cook without removing the lid for twenty minutes. Remove bay leaf and serve.