Saffron Rice With Currants(From Connie) - cooking recipe

Ingredients

1/2 c. currants, soaked in 1/4 c. dry sherry for 1 hour
1/4 c. butter
1 1/2 c. long grain rice
2 Tbsp. green onions
2 cloves garlic, minced
2 1/2 c. chicken stock
1/8 tsp. saffron threads, crushed
3 Tbsp. butter
salt
pepper

Preparation

Melt butter in large heavy skillet over medium heat.
Add rice, onions and garlic and stir until golden brown.
Add stock and bring to a boil.
Stir in saffron until dissolved.
Reduce heat and cook for 20 minutes.
Drain currants and stir into rice with the 3 tablespoons butter, salt and pepper.