Saffron Rice

Directions

1. 1
   In a heavy 10 to 12 inch skillet, heat the oil over moderate heat until a light haze forms above it.
2. 2
   Add the onions and, stirring frequently, cook for 5 minutes or until they are soft and transparent but not brown.
3. 3
   Pour in the rice and stir for 2 to 3 minutes to coat the grains well with oil.
4. 4
   Do not brown the rice. Add the water, salt and saffron and bring to a boil, still stirring.
5. 5
   Cover the pan tightly and reduce heat to its lowest point.
6. 6
   Simmer undisturbed for 20 minutes or until all liquid has been absorbed by the rice.
7. 7
   Fluff rice with fork before serving. If rice must wait, cover with towel and keep in a preheated 200° oven.