Saturday, May 22, 2010

Saffron Rice with Peas

It doesn't get any easier than this.

Into the rice cooker:
Rice
Water
Saffron
Salt
Butter

Nothing was measured, except two rice-cooker cups of rice and water to the line in the cooker. Everything else was to taste.

When the rice was fully cooked, I added frozen petite peas to the hot rice. That's enough to heat them while keeping them bright green. Fluff and serve.

1 comment:

Catherine Hansen Peart said...

Love this. I love recipes I can do right in my rice cooker...

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