Saffron Rice

1 cup long-grain white rice
2 cups chicken stock – water if you prefer
1 TBS butter
1 TBS finely minced onion (optional)
½ tsp salt
1 small pinch SAFFRON – crumbled

Place butter and onion into a heavy saucepan. Saute over medium heat until onion is translucent. Add rice, stock or water, salt and SAFFRON. Bring to a boil. Reduce heat to simmer, cover and cook until rice is tender and liquid is absorbed – 15-20minutes.