1 1/2 cups long grain white rice (basmati is great)
3 cups water
1 teaspoon saffron threads, crushed
1/4 stick butter
salt
tiny pinch of powdered ginger or cinnamon (optional)
golden raisins and toasted pine nuts, sliced almonds, or pecans (optional)*
olive oil*
salt and pepper

1. In a large, lidded sauce pan, bring water to a boil. Add saffron and turn heat down to medium-low. Allow saffron to steep for 5-10 minutes, until the water is a beautiful golden-orange color.

2. Add rice, butter and spice. Return to boil. Cover pot and turn heat down to low. Simmer for 20 minutes without stirring. Fluff with a fork, add salt to taste, and serve immediately. Garnish with raisins and nuts if desired.

* If desired, saute pine nuts in 2 tablespoons of olive oil until slightly browned - do not overcook.
.