Classic Saffron Rice
- 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
- Rinse the rice well, drain.
- In a medium size saucepan, add the rinsed rice and remaining ingredients.
- Bring to a boil, cover and reduce heat.
- Simmer for 15 to 20 minutes or until stock is absorbed and rice is tender.
- Fluff with fork and serve.