- 1/4 Cup unsalted butter or margarine, divided
- 11/2 Cups uncooked rice
- 1/2 Teaspoon salt
- 1 pinch of saffron, crumbled
- Dash of pepper
- 2 cans (10-1/2 ounces each) condensed beef consomme
- 1/4 Cup water
- 1 medium onion
- 1 Cup California raisins
Melt 2 tablespoons of the butter in heavy skillet. Add rice; cook over medium heat, stirring occasionally, until golden brown. Add seasonings, consomme and water. Cover and simmer 20 to 25 minutes, or until rice is tender.
Meanwhile, thinly slice onion and sauté in remaining 2 tablespoons butter until soft and tender; set aside. Stir raisins into hot cooked rice; let stand 5 minutes before serving. Mound rice on serving platter and garnish with sautéed onions.