2	cups (480 ml) canned no-salt-added chicken broth

few threads of saffron

1	cup (180 g) raw long-grain rice

2	tablespoons (21 g) golden raisins

3	scallions, white part only, thinly sliced

1/2	tablespoon (7.5 ml) grated orange zest

2	tablespoons (30 ml) fresh orange juice

1. In a medium saucepan, bring chicken broth and saffron to a rapid boil. Add rice, reduce heat to low and cover. Cook and cook rice, undisturbed, for 15 to 20 minutes, until liquid is absorbed and rice is tender.
2. Remove from stove and add raisins, scallions, orange zest, and orange juice. Do not stir. Cover and let stand for 5 minutes.
3. Uncover and fluff rice with a fork, mixing thoroughly. Serve at once.