|Long grain white rice||10 Fluid Ounce (Level In A Measuring Jug)|
|Boiling water/Chicken stock||20 Fluid Ounce (Level In A Measuring Jug)|
|Onion||1 Small, finely chopped|
|Olive oil||1 Tablespoon|
1 In a pan, heat the oil and butter.
2 Add in the onions and soften for 5 minutes.
3 Stir in the powdered saffron and allow the flavor to develop for 1 minute.
4 Add in the rice and stir to nicely coat.
5 Pour in the boiling water or stock.
6 Stir once and add in salt.
7 Bring it to a boil.
8 Cover and simmer very gently for 15 minutes or until all the liquid has been absorbed.
9 Check for doneness by tilting the pan slightly and making sure that all the liquid has been absorbed.
10 Transfer it onto a warm, shallow serving dish and fluff with a fork.
11 Serve at once.