about 4 cups

1 cup basmati rice- not rinsed

2 cups water or chicken stock (i use a combo)

1/2 t salt

1/2 T butter

pinch of saffron

In a wide saucepan bring the water or stock along with the salt to a simmer- when starting to simmer add the butter and the saffron crumbling it up with your fingers. When butter is melted stir in the rice. Cover and simmer on med- lo about 15- 20 minutes until the water is absorbed. Fluff with a fork

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