1 cup long grain white rice
2 cups chicken stock
1 tablespoon butter
1 tablespoon finely mined onion
1/2 teaspoons salt
1 small pinch saffron, crumbled
Saute onion in butter in medium saucepan until onion is translucent. Add rice, saffron, stock, and slat. Bring to rolling boil, cover, reduce heat to simmer, and cook until rice is tender and liquid is absorbed (about 18 minutes).