1/2 tablespoons unsalted butter
1 1/2 large shallots, thinly sliced
1/4 teaspoon whole coriander seeds
Pinch of saffron threads
3/4 cup short-grain rice
1 1/2 cups chicken stock or canned broth
1 1/2 tablespoons fresh lemon juice
1/2 tablespoon chopped lemon peel
3 tablespoons chopped garlic or chives
Salt and white pepper to taste

Melt butter in heavy saucepan over medium heat. Add shallots, coriander seeds, and saffron. Cook 3 minutes, stirring occasionally. Add rice, mix well, stir in stock and lemon juice, and bring to boil. Reduce heat and simmer, covered, until tender (20 to 25 minutes), stirring every 10 minutes. Add lemon and garlic or chives. Season with salt and pepper.