CHRISTIANA CAMPBELL'S TAVERN SAFFRON RICE PILAF

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Christiana Campbell's Tavern Saffron Rice Pilaf image

From The Colonial Williamsburg Tavern Cookbook, c. 2001. I add a tablespoon or two of minced onion when I add the rice. Also, I use about half the salt listed in the ingredients.

Provided by NELady

Categories     Long Grain Rice

Time 35m

Yield 1 pilaf, 4-6 serving(s)

Number Of Ingredients 6

1 cup long-grain rice
2 1/2 cups water
2 tablespoons unsalted butter
1 teaspoon salt
1/2 teaspoon powdered saffron
fresh ground black pepper

Steps:

  • In a colander under cold-running water, rinse the rice and transfer to a medium heavy saucepan with a tight-fitting lid. Pour in 2-1/2 cups cold water and bring to a boil over high heat. Reduce the heat to medium low, cover, and cook for 20 minutes. Remove the lid, fluff the rice with a fork, and add the butter, 1 teaspoon salt, and the saffron. Cover and let sit for 5 minutes. Season with more salt (if needed) and freshly ground black pepper before serving.

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