1 cup rice
2 cups water
1/4 teaspoon salt
1/4 teaspoon saffron
1/8 teaspoon tumeric
1/4 teaspoon vegetable or beef boullion
2 tablespoons sour cream
1 tablespoon parsley chopped fine
Add saffron & tumeric, salt, and boullion to pan or ricecooker.
Add 2 cups water. Cover Rice and steam
Serve with a dollup of sour cream and top with parsley.
When cooking rice, a rice cooker is very handy. For the pan method, I use the Asian peasant technique. Add enough water so that it comes up to one knuckle of your finger as it touches the top of the rice.