Anna & Kristina's Grocery Bag
From: The Silver Palate
Follow the method for Parsleyed Rice, adding a few threads of saffron as you bring the water to a boil. Reduce the butter by half, and omit the parsley. Add a handful of fresh or frozen peas, if you like.
Servings: Serves 6—8 (6 cups cooked rice)
Bring the water or chicken stock to a boil in a heavy pan. Stir in the rice and salt, return to a boil, reduce the heat to low; cover tightly. Let the rice cook, undisturbed, for 25 minutes.
Uncover the pan, add the butter and parsley (do not stir) and cover. Remove the pan from the heat and let stand for 5 minutes.
Uncover the pan, toss the rice with a fork to mix in the butter and parsley; Serve immediately.
Published on January 07, 2011