Awatmath.1804
net.cooks
utzoo!decvax!watmath!jcwinterton
Sat Feb 20 06:48:32 1982
Saffron rice.
			Saffron Rice

    This dish is for the true lovers of rice with exotic spices.  It is also
needed for such dishes as Paella.

	250 ml polished rice (more if brown rice)
	       salt
	  1    medium cooking onion
	125 g  butter or equivalent olive oil
	       few filaments saffron
	500 ml chicken stock

    Shred the onion up fine, but do not chop it.
    Heat the butter in a sauce pan until the foam subsides.
    Saute the onion until it is transparent but not browned.
    Stir in the saffron.  If it is fresh, between 2 and 4 filaments does it.
    The onion should become bright yellow.
    Add the rice, stirring frequently until the butter is taken up.
    If you use unsalted butter, add a little salt if the stock tastes flat.
    Add the chicken stock, cover and simmer over low heat until all the
    stock is absorbed and the rice tender.  About 15 - 20 minutes.
    Do not overcook.  And there you are.

    This is a nice replacement for potatoes, and is the base rice mixture for
several Andalusian dishes.