¼ cup water
1 cup chicken stock
½ tsp saffron threads, crumbled
¼ cup butter
½ tsp salt
1 cup long-grain white rice
In a medium-size sauce pan bring the water, chicken stock, saffron, butter and salt to a boil over medium high heat.
Add the rice and stir.
Cover the pot, reduce the heat to medium-low, and simmer 20 minutes, stirring occasionally.
Remove from heat and let stand a few minutes, then fluff with fork.
Sugar: 1g
:
Calcium: 17mg
Calories: 293kcal
Carbohydrates: 39g
Cholesterol: 2mg
Fat: 12g
Fiber: 1g
Iron: 1mg
Potassium: 116mg
Protein: 5g
Saturated Fat: 3g
Sodium: 513mg
Vitamin A: 507IU
