1/8 tsp. saffron, crumbled
2 tbsp. oil
2 tbsp. butter
1 1/2 c. raw long grain white rice
1 1/2 tsp. salt
3 c. water

In a small bowl combine the saffron and 1 tablespoon of hot water. Set aside. In a medium saucepan heat the oil and butter. Add the rice and salt. Cook, stirring occasionally, for 5 minutes. Add the saffron mixture and remaining water, and bring to a boil. Reduce the heat, cover and simmer for 15-20 minutes, or until the liquid is absorbed. Serves 8.