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Ingredients
2 teaspoons butter or margarine
1/4 to 1/2 cup finely diced onion
2/3 cups long grain rice
1 1/2 cups water
1 1/2 teaspoon tumeric or 1/2 teaspoon saffron
1 teaspoon salt
other spices or seasonings to taste, including chicken boullion cubes, chicken stock in place of part of the water.
How to make
- Saute onions in the butter in a large deep skillet for which you have a good fitting lid. About 5 minutes at medium heat..
- Add remaining dry ingredients, and stir well.
- Pour in your water, (or chicken stock with water).
- Bring contents of skillet to boil, then cover.
- Turn down the heat on the burner to medium low, or low enough the contents will simmer without boiling over.
- Allow the contents to simmer for 15 minutes, or until the water is absorbed by the rice. Keep the lid closed during this step.
- Check to make sure the rice is tender. Because the proportion of water to rice may vary, and cooking time may vary due to differences in elevation, adjust recipe as needed.
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Saute onions in the butter in a large deep skillet for which you have a good fitting lid. About 5 minutes at medium heat.
