Wash and soak rice for 45 minutes. Add oil to saucepan and cook onions until golden brown. Add butter, salt, sugar, cumin and peas. Cook for about 2 minutes. Add the 3 cups of water and saffron to mixture and bring to a boil; let boil for 2 minutes. Drain water from rice and add to mixture. Bring to a boil and continue boiling, without the lid on the saucepan, until the water level is below the rice and there are "holes" or indentations in the surface of the rice. Cover the saucepan with the lid, reduce heat to low and cook for 3 minutes. Remove from heat and let stand for another 3 minutes. Serve with a vegetable or a meat dish. Makes 6 servings.
Approximate Nutrient Analysis per serving (not including optional butter):
240 calories, 14 g fat, 1 g saturated fat, 0 mg cholesterol, 500 mg sodium, 26 g carbohydrate, 1 g fiber, 1 g sugar, 2 g protein
Approximate Nutrient Analysis per serving (including optional butter):
270 calories, 18 g fat, 3.5 g saturated fat, 1 mg cholesterol, 520 mg sodium, 26 g carbohydrate, 1 g fiber, 1 g sugar, 2 g protein