This is how my mom taught me to make rice. I don’t know where she learned it, but it is so good. Unless I’m making specialized rice (like for sushi), this is my go-to recipe. It’s super easy and super worth it.
1 T butter
1 c Basmati or Jasmine rice
2 c low-sodium chicken broth
4-5 saffron fronds
fresh chives, chopped
Preheat oven to 350°. Melt the butter in a medium-sized casserole dish. Pour in rice and coat the grains with butter. Cook, stirring constantly, until rice grains turn white.
Add chicken broth, saffron, and salt.
Cover, and bake for 10-15 minutes, until all liquid is absorbed and rice is fluffy. If it’s too dry, add a touch more broth and pop it back in the oven for a few minutes. If it’s too wet, remove the lid and put in the oven for a few minutes to evaporate. Top with fresh chives and serve.
Alternate variation: If you don’t have saffron on hand, season it with any of those dried herbs sitting in your pantry. The possibilities are endless. I used 1 T celery flakes, 1 t celery salt, and 1 T minced onion with great success as well.