Saffron Rice

Serves 4

1.5 cups water or vegetable stock

11-12 saffron strands

1 cup basmati rice (uncooked)

4 tsp butter

salt to tast

• Rince rice well in a mesh strainer.

• Place saffron in a small saucepan and add water/stock. Cover and bring to a boil, remove heat and pour into a mixing bowl.

• Heat butter in small saucepan over medium-high heat and add the rice. Toss and coat with butter. Add a pinch of salt and add the saffron-infused hot water/broth.

• Bring to a boil, reduce heat, cover and simmer for 15-20 minutes or until all water has been absorbed. Fluff with a fork, season with salt if needed and serve.