Saffron Rice

Preparation info

  • 4

    servings
    • Difficulty

      Medium

Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

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

    Method

    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.