1,2 litre chicken or vegetable stock
100g butter or 90 ml olive oil
2small onions, finely chopped
2 garlic cloves, crushed
1 chopped fresh thyme sprig or 5 ml dried thyme
200g Spekko Saman White Rice
2,5 ml powdered saffron or few threads of saffron
grated rind and juice of ½ lemon
50g Parmesan cheese, grated (optional)
salt and pepper for seasoning
1.Bring the stock to the boil in a large pan. Melt the butter or oil in another pan, then add the onions, garlic and thyme.
2.Cook gently without colouring for 3 minutes. Add the rice and cook, stirring, for 3 minutes to enable the butter to soak in and soften the rice.
4.Increase the heat a little and add a cup of stock, allowing the rice to absorb the liquid before adding more. Stir in the saffron.