How to make
Chop the shallots into small cubes and stew them in butter and a little salt over medium heat. When they start to aquire a slightly caramel color, add the rice and fry for 2 minutes, while stirring.
Pour about 2 1/2 cups (600 ml) of water or as much, as the proportion of the rice you use requires. Add the saffron, by rubbing it lightly with your fingers. If desired, you can add a little turmeric for an even better color and taste.
Sprinkle as much salt as you like and dried parsley and boil for about 20 minutes over medium heat (from 9 degrees on the 5th) or until the liquid is completely absorbed.
Cover with aluminum foil or lid after removing it from heat. Leave it aside for 5-10 minutes before serving.
This rice is great as a main dish and as a side dish to various dishes.
Enjoy your meal!
