Awatmath.1804 net.cooks utcsrgv!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. ----------------------------------------------------------------- gopher://quux.org/ conversion by John Goerzen of http://communication.ucsd.edu/A-News/ This Usenet Oldnews Archive article may be copied and distributed freely, provided: 1. There is no money collected for the text(s) of the articles. 2. The following notice remains appended to each copy: The Usenet Oldnews Archive: Compilation Copyright (C) 1981, 1996 Bruce Jones, Henry Spencer, David Wiseman.