Yield: 4 Servings
|2 tablespoons||Olive Oil|
|1 cup||Uncooked Rice|
|2½ cup||Chicken Stock|
|Salt And Freshly Ground Pepper; to taste|
Saute rice and shallots in olive oil until shallots are limp. Combine rice and shallots with broth in steaming pan; season with saffron, salt and pepper. Cover and steam until rice is done, 18 to 20 minutes. Uncover and allow to dry out, 3 to 5 minutes. Fluff with fork before serving.
NOTES : Saffron is an adaptation of the Arabic word Za'faran meaning "yellow". Saffron rice should have a fairly dry consistancy.
Recipe by: The Ultimate Rice Cooker Cookbook By Betty L. Torre Posted to recipelu-digest Volume 01 Number 449 by James and Susan Kirkland <kirkland@...> on Jan 04, 1998