SAFFRON RICE

Here is a tasty rice variety recipe.You just have to devote the time to it which isn't that much time overall for something this good.

Ingredients

2 cups of basmati rice
1 tablespoon olive oil
1 clove garlic, smashed
3 to 4 threads saffron
Pinch of pepper
3 to 3 1/2 cups chicken stock
1/4 cup almond toasted
1 teaspoon lemon zest
Salt

Directions

Rinse the rice in a colander under cold water until it runs clear. Shake off the excess water. Heat a pot over medium heat, and then add the rice, oil, garlic, saffron and cayenne pepper. Stir and toast the rice until the pepper and saffron are fragrant, about 4 minutes. Shake the pot to level out the rice, and then add the chicken stock to fill about 1/2-inch over the rice. Bring to a boil, and then lower to a simmer and cover to cook for 15 minutes. Remove from the heat and let the rice stand another 5 minutes, covered. Fluff with a fork. Stir in the almond slivers and lemon zest, season with salt and pepper and serve hot.