Servings: Serves 6—8 (6 cups cooked rice)
- 4 cups water
- A few threads saffron or chicken stock
- 2 cups uncooked long-grain rice
- 1 Tbsp. salt
- 4 Tbsp. (1/2 stick) unsalted butter , cut into 4 pieces
- handful fresh or frozen peas
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.