Preparation

Sauté the chopped onion in butter. Add rice, water, chicken stock, saffron, salt and cinnamon. Cook over low heat until the rice is tender. Remove the date stones and mix with the rice. Allow a few minutes to taste and serve.

Ingredients

  • 1 teaspoon ground cinnamon
  • 4 tablespoon butter
  • 2 teaspoon of rice
  • 5 teaspoon) of water
  • 1 tablet of chicken broth
  • 100 grams of dates
  • 1 envelope of saffron
  • 1 medium onion
  • salt to taste