- 2 cups low-sodium chicken broth
- 2 cups instant rice
- 1/4 teaspoon salt
- 1 pinch saffron threads
- 2 tablespoons 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.