Saffron Rice I

In a medium saucepan, melt butter or margarine over medium heat. Add finely chopped onion and minced garlic, sautéing for 3–4 minutes until softened and translucent.

Add the uncooked long-grain rice to the saucepan and stir to coat the grains evenly in the butter mixture. Toast the rice for about 2 minutes, stirring frequently, until lightly golden.

Crumble the saffron threads into the chicken broth and stir to begin releasing the color and aroma. Allow the saffron to steep in the broth for 2–3 minutes.

Pour the saffron-infused chicken broth into the saucepan with the rice and stir to combine. Bring the mixture to a boil over medium-high heat.

Once boiling, reduce the heat to low and cover the saucepan tightly with a lid. Simmer undisturbed for 18–20 minutes, or until the rice has absorbed all the liquid.

Remove the saucepan from heat and let the rice rest, still covered, for 5 minutes to allow the grains to finish steaming and firm up.

Uncover the saucepan and fluff the rice gently with a fork. Fold in freshly chopped parsley, taste for seasoning, and serve immediately.