Safron and spring onion rice

2 stock cubes + 2 pinch salt
0.1 g saffron (100mg)
30 g butter
2 cup basmati rice
4 spring onions
4 cup water

Wash ruce and soak 30 mibs. Line rice cooker with butter. Add water, 2 cubes stock, and rice and saffron. Cook. Chop and stir in onions.

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