Crumbly Rice with Saffron
Origin: Saint Petersburg, Russia
Source: Elena Molokhovets (Елена Молоховец), 1901
Ingredients
- zolotnik saffron
- stakan rice
- ложки butter
- stakans bouillon or water
- funt Parmesan
Instructions
- Grind and steep ½ zolotnik saffron in hot water.
- Fry rice in butter, add bouillon gradually, cover, and stew crumbly.
- Stir in saffron, salt, turn out, and top with grated Parmesan.