Saffron rice topcook.tomathouse.com
Preparation:In a large saucepan, heat 3 tablespoons (45 grams) butter over medium heat. Add 1 finely chopped onion and cook, stirring, until softened, 4 minutes. Stir in 2 cups basmati rice, 2 teaspoons coarse salt, and 1/2 teaspoon saffron threads. Pour in 1 1/2 cups each water and low-salt chicken broth. Bring to a boil, reduce heat to low, cover, and simmer until the rice is tender and all the liquid is absorbed, 15 minutes. Let the rice sit, covered, for another 5 minutes, then fluff with a fork. Stir in 1/4 cup chopped cilantro and 2 sliced scallions. Ingredients:
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