- 1 1/2 cups short grain brown rice
- 3 1/2 cups vegetable stock
- 1/8 teaspoon saffron threads
- Kosher salt
- 1 bay leaf
- 1 cinnamon stick
How to make this recipe
In a medium sauce pan, combine rice with the water, saffron, 1 teaspoon kosher salt, bay leaf, and cinnamon stick. Bring to a boil, reduce the heat to low, and simmer, covered, for 45 minutes, or until the moisture has been absorbed.
Remove from heat and leave, covered, for 10 more minutes. Discard cinnamon stick, fluff with a fork, and serve.