Saffron Rice

In a heavy 10 to 12 inch skillet, heat the oil over moderate heat until a light haze forms above it.

Add the onions and, stirring frequently, cook for 5 minutes or until they are soft and transparent but not brown.

Pour in the rice and stir for 2 to 3 minutes to coat the grains well with oil.

Do not brown the rice. Add the water, salt and saffron and bring to a boil, still stirring.

Cover the pan tightly and reduce heat to its lowest point.

Simmer undisturbed for 20 minutes or until all liquid has been absorbed by the rice.

Fluff rice with fork before serving. If rice must wait, cover with towel and keep in a preheated 200° oven.