Ingredients
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60g butter
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400g (2 cups) Basmati rice
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Large pinch of saffron threads
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750ml (3 cups) water
Method
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1Melt the butter in a saucepan over medium-high heat. Stir in the rice and saffron. Add water and a pinch of salt. Bring to the boil.
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2Stir with a fork. Reduce heat to low. Cover. Cook for 17 minutes. Use a fork to separate the grains.
Source: taste.com.au
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