Instructions: Saute rice and shallots in olive oil until shallots are limp. Combine rice and shallots with broth in steaming pan; season with saffron, salt and pepper. Cover and steam until rice is done, 18 to 20 minutes. Uncover and allow to dry out, 3 to 5 minutes. Fluff with fork before serving.

NOTES : Saffron is an adaptation of the Arabic word Zafaran meaning

"yellow". Saffron rice should have a fairly dry consistancy.

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