1 pinch saffron threads, crushed
1 1/2 cups long-grain rice
2 tablespoons olive oil
Sea salt
3 tablespoons onions, finely chopped
3 cups water, boiling

1. Heat the oil in a large, heavy skillet. Saute onions until soft, but not brown.
2. Add rice and stir to coat grains with oil (do not brown).
3. Add the water, salt, and saffron. Bring to a boil, stirring. Cover tightly and reduce heat to very low. Simmer undisturbed for about 20 minutes.
4. Fluff with a fork before serving; season with salt and pepper.