Real saffron makes this the best yellow rice ever.
- 2 pinches good quality saffron threads
- 1 tbsp extra virgin olive oil
- 0.5 cup minced yellow onion
- 1 cup white basmati rice
- 2 cups vegetable stock
- 0.5 tsp salt
- Take one pinch of saffron threads and put them in a spice mortar. Grind the spice with a pestle to a powdery consistency. Add a second pinch of saffron threads to the mortar. Do not crush further.
- Pour 0.25 cup of hot water into the mortar. Let the saffron soak for 5 minutes. This will open up the flavor of the spice.
- Meanwhile, rinse the rice until it runs clear.
- In a large heavy pot, sauté the onion in the olive oil until the onion begins to caramelize, about 10 minutes.
- Add rice to the pot and stir for a minute longer, mixing the rice together with the cooked onion.
- Pour the yellow saffron liquid evenly across the top of the rice, making sure to get every last bit into the pot.
- Add broth and salt to the pot.
- Bring to a boil, cover, reduce heat to low. Cook for 20 minutes or so, or until all the stock is absorbed and the rice is tender. Fluff the rice with a fork before serving.
- Substitute chicken stock instead if desired.