1/8 teaspoon Spanish saffron
2 cups boiling water, divided
2 tablespoons Sheep's Milk Butter
1 cup uncooked Gourmet Popcorn Rice
1 teaspoon Mediterranean Sea Salt from Spain
Steep the saffron in 1/2 cup boiling water.
In a skillet that can be tightly covered, melt the sheep's milk butter over medium heat. Stir in the popcorn rice and sea salt. Cook, stirring consistantly, until the rice begins to absorb the butter and becomes opaque, but do not brown the rice.
Quickly pour in the remaining 1 1/2 cups boiling water along with the saffron water. Cover immediately, reduce heat to low, and cook 20 minutes, or until all of the liquid is absorbed. For best results, do not remove the lid while the rice is cooking.