| Designed by: |
| Saffron Rice |
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| Written by Administrator |
| Tuesday, 24 April 2007 15:12 |
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2 cups Indian style long grain rice 2 cups (scant) canned chicken broth or chicken bouillon. 2-1/4 cups water. 2TB butter 2TB finely minced onion (optional) 1tsp salt 2 pinches (~12 stems) of saffron crumbled If using, place butter and minced onion in pan and sauté over mediam heat until onion is translucent. Transfer to rice cooker with balance of ingredients and mix a bit to not clump the saffron. |