Now add the rice and the turmeric or powdered saffron, and cook 2 minutes until grains are thoroughly coated with butter but not browned, stirring constantly.
05Pour in the broth (stock), sprinkle with salt and bring to a boil, stirring.
06Reduce the heat to low.
07Cover and simmer for approximately 20 minutes or until all the liquid has been absorbed and the rice is tender but still firm to the bite-- not mushy.
08Gently fluff the rice with a fork.
09Spoon onto a heated serving platter, being careful not to mash it, and sprinkle with chopped parsley.