Christiana Campbell's Tavern Saffron Rice Pilaf

“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.”
READY IN:
35mins
SERVES:
4-6
YIELD:
1 pilaf
UNITS:
Metric

Ingredients Nutrition

Directions

  1. 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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