Saffron Rice

Directions

1. 1
   In a 2 cup measuring cup add the hot tap water, the chicken stock and the saffron .
2. 2
   Let this steep for at least one hour.
3. 3
   After steeping the saffron.
4. 4
   In a 2 quart sauce pan over medium heat add one tbls.
5. 5
   spoon of the butter and the rice, saute for 3 to 4 minutes stirring constantly do not brown rice.
6. 6
   Add the saffron liquid and bring to a light boil.
7. 7
   Then add the tumeric and the salt.
8. 8
   Stir, then cover with a tight fitting lid reduce heat to medium low and simmer for 20 to 25 mins stirring half way though cooking time.
9. 9
   When rice is tender and slightly creamy remove it from heat, with the lid on let it rest for about 5 minutes Add the remaining butter fluff with fork and serve.