This is a great dish for when you want something a bit more special than plain white rice. It's a beautiful golden color and very fragrant. The house usually smells of saffron for a day or two afterwards. If you don't have any saffron, this still works fine. It will make a slightly brownish, nutty-tasting rice.

How much saffron to use is a bit hard to describe. I usually buy my saffron from Penzey's by the gram. I suppose I use about a quarter-gram per recipe. Crushed, it's probably about a quarter teaspoon.

SAFFRON RICE

• 1/4 tsp. crushed saffron
• 1/4 cup (1/2 stick) unsalted butter
• 1.5 cups long grain white rice
• 3 cups water

In a saucepan or Dutch oven, melt the butter over medium heat. Add the rice and stir occasionally until the rice is opaque and slightly browned, about 5 minutes. Be careful not to burn the butter or rice. It's very easy to over cook the milk solids in the butter. Brown specks are fine; if they are black, you've gone too far.

Add the water, cover, and reduce the heat to low. Cook, stirring occasionally until the water is fully absorbed. Stir or fluff with a fork and serve.

Serves 6.

Source: McCall's Cooking School