Ingredients1 cup short grain Valencia rice
2 -1/2 cups of chicken stock
7-8 threads of saffron
In a medium sauce pan bring the chicken stock to a boil with the saffron. Boil about 5 mins and add the rice. Cover and reduce the heat to low and cook for 20-25 mins. Fluff and serve. This rice will be a little sticky but it is good.