Classic Saffron Rice

Description: This is easy, simple and wonderful. The original recipe which was printed in the Spring 2005 Penzeys catalog, calls for long-grain rice; however, I liked it much better with basmati. Also, the original recipe called for minced onion but I found it worked very well with dried onion. I indicated that the butter is optional, because I did not add it.

Ingredients:

• 1 cup basmati rice
• 2 cups chicken stock
• 1 tablespoon butter (optional)
• 1 tablespoon dried onion flakes
• 1/2 teaspoon salt
• 1 pinch saffron, crumbled

Steps:

1. Rinse the rice well, drain.
2. In a medium size saucepan, add the rinsed rice and remaining ingredients.
3. Bring to a boil, cover and reduce heat.
4. Simmer for 15 to 20 minutes or until stock is absorbed and rice is tender.
5. Fluff with fork and serve.