TRY this great recipe for saffron rice.
Heat 1 cup chicken stock and 1 cup water in a small saucepan over moderate heat until hot, then crumble in a pinch of saffron threads into liquid and stir. Remove from the heat.
Cook half a chopped onion in 2 tablespoons unsalted butter in a large, heavy saucepan over moderate heat, stirring occasionally, until golden brown, for 5-8 minutes.
Add 1 cup long-grain rice and cook, stirring, until fragrant and pale golden, about 3 minutes.
Stir in the saffron stock, half teaspoon salt and generous pinch of black pepper and bring to a boil.
Reduce the heat to low and cook, covered, until rice is tender and liquid is absorbed, about 18 minutes. Remove from heat and let stand, covered, 5 minutes, then fluff the rice with a fork and serve.
http://www.weeklytimesnow.com.au/article/2009/04/23/71665_recipes.html
