2 c. white rice                 8 to 10 strands saffron, crushed in morter (pinch of dried)
4 c.  chicken Stock          2 Tbl.  butter, cut in pieces
salt to taste

Bring adequately seasoned stock to boil, then and add saffron and rice.  Bring back to boil, reduce heat and simmer 15 minutes, stirring once.  Cover tightly and let sit for 30 minutes.  When tender, add butter and stir gently to incorporate.