This basic (but delicious) saffron rice recipe can be served as a side dish or used to stuff poultry (we put it in Cornish game hens).
2. Add the saffron and the rice. Toast the rice, while stirring, until it smells nutty.
3. Add the salt and the chicken stock. Bring to a simmer.
4. Simmer, stirring occasionally, until the rice is cooked through.
5. Serve hot, or (if using as a stuffing) move the rice to a separate bowl or pan to cool.
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