This rice is fantastic! I serve it w/ any delicately flavored meat or fish. Although saffron is expensive, it lasts forever since a little goes a long way. I'm talking, about 5 threads to season the entire pot.
Pour rice and onion into rice cooker. Stir to coat with butter.
Pour in chicken stock, saffron threads, salt and pepper. Stir to mix thoroughly. Cook until timer goes off and rice is soft, about 20-30 minutes.
Top w/ parmesan, fluff with fork and serve.
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