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Prep Time: 2 Minutes Cook Time: 20 Minutes |
Ready In: 22 Minutes Servings: 4 |
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This is easy, simple and wonderful. The original recipe which was printed in the Spring 2005 Penzeys catalog, calls for long-grain rice; however, I liked it much better with basmati. Also, the original recipe called for minced onion but I found it worked very well with dried onion. I indicated that the butter is optional, because I did not add it. Ingredients:
1 cup basmati rice |
2 cups chicken stock |
1 tablespoon butter (optional) |
1 tablespoon dried onion flakes |
1/2 teaspoon salt |
1 pinch saffron, crumbled |
Directions:
1. Rinse the rice well, drain.
2. In a medium size saucepan, add the rinsed rice and remaining ingredients.
3. Bring to a boil, cover and reduce heat.
4. Simmer for 15 to 20 minutes or until stock is absorbed and rice is tender.
5. Fluff with fork and serve.
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