Saffron Rice

Everyone loves this, even my mother, who claimed to not like rice. I grow Saffron, so I garnish the rice with a Saffron Crocus flower when I serve it. I use this as a side dish with Shrimp Creole (I recommend Shrimp Creole, along with a Spinach salad, and Lemon Meringue Pie). I adapted this from a 1973 Southern Living, Our Best Recipes, cookbook.

• Ready In: 1 hr 15 mins
• Serves: 4-6

Ingredients

• 1⁄2 teaspoon saffron (include threads, if you have them)
• 1⁄2 cup hot water (for dissolving saffron)
• 1⁄4 cup butter
• 1 1⁄2 cups  uncooked rice
• 1  medium onion (chopped)
• 1⁄2 teaspoon salt
• 2 1⁄2 cups hot water

Directions

1. Put 1/2 cup water in a 1 cup glass measuring cup and heat.
2. Remove and add saffron, set aside.
3. Put rice, onion and salt into a glass 1 1/2 quart casserole.
4. Put 1 cup water and the 1/2 stick of butter into a 2 cup glass measuring cup, and heat in microwave. (do not boil).
5. Add dissolved saffron and water with melted butter to casserole. Stir.
6. Place (uncovered) in a preheated 450°F oven.
7. Bake for 20 to 30 minutes, stirring at the end of 10 minutes. Rice should be very dry.
8. When rice is very dry, stir in remaining 1 1/2 cups of hot water.
9. Cover, and bake for another 15 to 20 minutes.
10. Uncover and bake another 5 minutes.
11. Fluff with fork, garnish, and serve.