Yield: 6 servings
“Saffron is a luxurious addition to rice, infusing it with fragrance and color. I like to place the saffron threads in the pot along with the rice, lots of butter, and bay leaves. Doing it this way creates speckled shades of deep yellows and orange and makes the dish really stand out on your table. Saffron rice pairs perfectly with stews and braised meats.”
2 cups basmati rice, rinsed in cold water at least 5 times, until the water starts to run clear
3 tablespoons unsalted butter
1 teaspoon salt
2 bay leaves
2 pinches of saffron threads
1. Place the rinsed rice in a pot with 3 1/2 cups of cold water and add the remaining ingredients on top. Bring the water to a boil.
2. Reduce the heat to a simmer and cover with a lid that has been wrapped in a kitchen towel so that the towel is inside your pot on the bottom of the lid. (This will absorb the steam and make the rice fluffier.) Cook over low heat for about 20 minutes or until all the water is absorbed. Fluff with a fork and serve.