(courtesy of Lake Tahoe Chef Phil Estipular) 3 cups chicken or vegetable stock
Pinch of saffron threads, ground in mortar and pestle, to taste
1 teaspoon coarse sea salt
1½ cups white basmati rice
5 tablespoons unsalted butter, melted
¼ cup freshly squeezed lime juice
4 tablespoons finely chopped cilantro Place stock, saffron, salt, and rice in a saucepan and bring to boil. Lower heat, cover, and simmer for 15 to 20 minutes until liquid has been absorbed. Remove from heat and let stand, covered, for another 5 minutes. When ready to serve, fluff rice with a fork, pour butter and lime juice over rice, and stir to evenly distribute flavoring. Note: When preparing to grind saffron with mortar and pestle, combine one or two tablespoons of stock with saffron threads and then start process. You'll find it is easier to pulverize and will be more evenly absorbed into rice during cooking.