Simple to make but with a complex flavor, this saffron-scented rice is a crowd-pleaser. Serve it alongside grilled chicken or seafood or as a bed for steak with chimichurri sauce. Be forewarned that saffron, the dried stigma of the crocus plant, is expensive, but well worth the price.

SERVES 6

INGREDIENTS

• 2 tablespoons unsalted butter
• 1 tablespoon canola oil
• ½ cup finely chopped shallots
• 2 teaspoons saffron threads, crushed in the palm of your hand
• 1 ½ cups long-grain white rice
• 2 ¾ cups chicken stock or store-bought chicken broth
• Salt and freshly ground black pepper (optional)

INSTRUCTIONS

1. Melt the butter with the oil in the pressure cooker over medium-high heat.
2. Add the shallots and saffron and cook for 2 minutes to soften the shallots.
3. Add the rice and stir to coat with the butter mixture.
4. Pour in the chicken stock.
5. Lock the lid in place and cook at high pressure for 4 minutes.
6. Release the pressure naturally and remove the lid, tilting the pot away from you to avoid the escaping steam.
7. Fluff the rice and taste for seasoning, adding salt and pepper if necessary.
8. Serve the rice hot.