Directions:
- In a 2 cup measuring cup add the hot tap water, the chicken stock and the saffron . Let this steep for at least one hour.
- After steeping the saffron.
- In a 2 quart sauce pan over medium heat add one tbls. spoon of the butter and the rice, saute for 3 to 4 minutes stirring constantly do not brown rice.
- Add the saffron liquid and bring to a light boil. Then add the tumeric and the salt. Stir, then cover with a tight fitting lid reduce heat to medium low and simmer for 20 to 25 mins stirring half way though cooking time.
- When rice is tender and slightly creamy remove it from heat, with the lid on let it rest for about 5 minutes Add the remaining butter fluff with fork and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 145.13 Kcal (608 kJ) | ||
| Calories from fat | 17.48 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.94g | 3% | |
|---|---|---|---|
| Cholesterol | 0.45mg | 0% | |
| Sodium | 313.65mg | 13% | |
| Potassium | 27.89mg | 1% | |
| Total Carbs | 29.26g | 10% | |
| Sugars | 0.3g | 1% | |
| Dietary Fiber | 0.18g | 1% | |
| Protein | 2.02g | 4% | |
| Vitamin C | 0.1mg | 0% | |
| Iron | 0.1mg | 1% | |
| Calcium | 3mg | 0% | |
| Amount Per 100 g | |||
| Calories | 149.29 Kcal (625 kJ) | ||
| Calories from fat | 17.98 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2g | 3% | |
|---|---|---|---|
| Cholesterol | 0.46mg | 0% | |
| Sodium | 322.66mg | 13% | |
| Potassium | 28.7mg | 1% | |
| Total Carbs | 30.1g | 10% | |
| Sugars | 0.31g | 1% | |
| Dietary Fiber | 0.18g | 1% | |
| Protein | 2.08g | 4% | |
| Vitamin C | 0.1mg | 0% | |
| Iron | 0.1mg | 1% | |
| Calcium | 3.1mg | 0% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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