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Saffron Rice Serves: 4
Ingredients:
1 cup basmati rice
2 cups chicken stock
1 tablespoon butter (optional)
1 tablespoon dried onion flakes
½ teaspoon salt
1 pinch saffron, crumbled
Directions:
1. Rinse rice well and drain.
2. Add all ingredients to medium saucepan and bring to boil on Max/Sear.
3. Once boiling, reduce temperature to Medium (275˚F) and simmer for
15-20 minutes.
4. Fluff with fork and serve.
Tips: You can substitute long-grain rice for basmati rice and minced onion
for onion flakes. Adjust the temperature as needed to ensure stock comes
to a simmer.
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