Preparation:
rinse rice under running water until water runs clear combine rice and salt in a large bowl add water to cover and allow to soak for 2-3 hours drain, rinse well, and drain well brush large nonstick saucepan with corn oil and place over a low flame add saffron and 1/3 cup water, stir spoon rice into a pile in center of saucepan that does not touch the sides make holes in the pile of rice with the handle of a wooden spoon cover and raise heat to a medium flame combine 1 cup water with melted butter when steam begins to escape from the pan, uncover, and drizzle with the butter mixture lower heat to a medium-low flame place two paper towels gently on top of rice pile cover and simmer for 20 minutes reduce flame to lowest setting and simmer for 5-10 minutes, until rice is tender remove from heat pour onto a serving platter remove crusted round of rice from bottom of pot and serve on a separate dish serve hot |
