Saffron Lemon Rice

I love the golden color of this rice.  The lemon and delicate saffron goes beautifully with fish and chicken.


1 cup of long grain rice
2 1/2 cups of chicken stock (or vegetable stock)
1/4 teaspoon of saffron
1/4 teaspoon of turmeric
1/8 teaspoon of white pepper
1/2 teaspoon of salt
3 whole star anise

Combine ingredients in a small saucepan
Stir to combine and bring to a boil
Cover with a tight-fitting lid and reduce heat to the lowest setting
Allow to simmer according to package directions
Do not remove lid while cooking.  If necessary, gently shake the pan to stir rice.
Rice is done when liquid is absorbed.

3 Comments Add yours

    1. Michelle Archer says:

      It feels so indulgent


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