Bring 1 cup basmati or Carolina rice to a boil in 2 ½ c. salted water. Add 1 tablespoon butter and 1 large pinch of saffron. Cover and simmer for about 12 - 15 minutes, or until the rice is cooked and has absorbed all the water. Let it continue to steam in the pot for five minutes, with heat turned off. Fluff with a fork and serve.
Variation: chicken, beef and veal may also be prepared as above, kapama style, but omit the grapes. Add, if desired, a bit of hot pepper to the sauce.