White rice is sauteed in butter and then simmered with saffron infused water. The secret of obtaining fluffy rice is in having the rice hot enough that when the boiling water is added it does not stop boiling.
INGREDIENTS (for 6 servings):
- 1/8 teaspoon powdered saffron
- 2 cups boiling water, divided
- 2 tablespoons butter
- 1 cup uncooked long-grain white rice, not rinsed
- 1 teaspoon salt
Steep the saffron in 1/2 cup boiling water.
In a skillet that can be tightly covered, melt the butter over medium-high heat. Stir in the rice and salt. Cook, stirring constantly, until the rice begins to absorb the butter and becomes opaque, but do not brown the rice.
Quickly pour in the remaining 1 1/2 cups boiling water along with the saffron water. Cover immediately, reduce heat to low, and cook 20 minutes, or until all of the liquid is absorbed. For best results, do not remove the lid while the rice is cooking.