- 1/2 c. Rice
- 3 c. Water
- 1 tsp salt per cup of rice
- 1/8 tsp Mexican saffron
- 2 tbs oil or ghee
- 1 tbs raisins
Boil the water.
In the meantime, wash the rice (3 times if possible). In a frying pan, heat the
oil, salt, and rice. Sauteeing the uncooked rice will bring it to the same
temperature as the water, so boiling will not stop once the rice is added.
Once water is boiling, add saffron and raisins. Let the raisins boil so that they
get plump and juicy.
Add the rice. If you've done things right, the water should keep boiling. Continue
to boil it for a while; let it steam until the rice begins to come to the top.
Then turn the flame low and let it cook for 12 minutes.
** Note Mexican saffron is somehow different from regular saffron, so make sure
you use the right kind.