Saffron Rice with Currants
In a medium saucepan, over medium-high heat, combine broth, rice, salt, and saffron.
Bring to a boil. Remove from heat and stir in currants. Cover and let stand 5 to 7 minutes until liquid is absorbed. Fluff with fork to distribute saffron and currants. Serve hot.
Recipe courtesy Sandra Lee, 2007