saffron rice

My friend Amy works with a women's association in the High Atlas that harvests saffron, and after buying some from her last year it's quickly become one of my favorite ingredients. Cooking with it makes the whole kitchen smell wonderful.

Tonight I decided to try my hand at saffron rice - the weather has taken a turn towards cold and rainy, and while I appreciate how beautiful it makes the countryside, all I want to do is curl up in bed with a good book and eat some comfort food. A sweet rice dish seemed to fit the bill. I used this recipe as my basis, with a few additions and changes, and the result is very simple but subtle and incredibly satisfying...

Ingredients
1 cup rice
1.5 cups hot water
1/2 tsp saffron threads
1 tsp sugar
1/2 tsp cinnamon
1/2 cup golden raisins
2 tbsp butter

Instructions
Put a kettle of water on to boil and steep the saffron in 1/2 cup of water (any temperature)

Melt the butter in a saucepan with a lid. Cook the rice in the butter for a few minutes, stirring constantly.

Add the saffron water, 1.5 c hot water, and cover for 10 minutes, cooking on medium low heat.

After about 10 minutes, add the cinnamon, sugar, and raisins. Continue cooking till liquid is absorbed or rice is cooked.