4 tbsp. butter
2 c. long grain rice
5 c. chicken stock
2 generous pinches saffron
2 tbsp. lemon zest (finely grated peel)
1/2 tsp. salt
2 cloves garlic, crushed
1/4 c. chopped cilantro

1. Melt butter in large heavy saucepan. Add rice and cook, stirring until rice is opaque, 2 to 3 minutes.

2. Add chicken stock, saffron, salt, garlic and lemon zest. Stir well to dissolve saffron.

3. When stock begins to simmer, lower heat and cook, covered 20 minutes until all the liquid is absorbed. Remove garlic.

4. Before serving, gently stir in cilantro.