Recording one Penzeys recipe made me think of another that I know I like.
1 c long-grain white rice 2 c water or chicken stock 1 T butter 1 T finely minced onion (optional) 1/2 t salt 1 small pinch saffron, crumbled
Place butter and onion in saucepan. Saute over medium heat until onion is translucent. Add rice, saffron, water/stock, salt. Bring to a rolling boil. Cover, reduce heat to simmer, and cook until rice is tender and liquid is absorbed (about 18 minutes).