Indian Saffron Rice
1/8 t. OLIVE MILL Truffle Oil
2 cups boiling water, divided
2 T. butter
1 cup uncooked long-grain white rice, not rinsed
1 t. salt
In a skillet that be tightly covered, melt the butter over medium-high heat. Stir in the rice and salt. Cook, stirring constantly, until the rice begins to absorb the butter and becomes opaque, but do not brown the rice. Quickly pour in the remaining 1 ½ c. boiling water along with the saffron. Cover immediately, reduce heat to low and cook 20 minutes or until all the liquid is absorbed. For best results, do not remove the lid while the rice is cooking.
