Saffron Rice

Ingredients

2 cups uncooked long-grain rice
3/4 teaspoon Tampico’s saffron threads
4 tablespoons butter
6 whole cardamom seeds
4 whole Tampico’s cloves
3 Tampico’s cinnamon sticks
1 onion, peeled and chopped
4 cups boiling vegetable broth
1 teaspoon salt

Serves

Serves 5

Instructions

Cover rice with cold water and set aside to soak for 30 minutes. Soak saffron threads in 2 tablespoons boiling water.
Melt butter in a large saucepan over medium heat; add cardamom, cloves and cinnamon and fry for 2 minutes, stirring occasionally. Stir in chopped onion and sauté, stirring occasionally, until golden brown. Stir in the rice, reduce heat to low and simmer for 5 minutes, stirring constantly. Pour in the boiling broth and stir in the salt and saffron. Cover and cook until rice is cooked and all liquid is absorbed, about 40 minutes.

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