Saffron Rice

1. 1

   Soak the saffron in the hot water for 10-15 minutes.

2. 2

   Put the rice in a strainer and rinse under hot water until it runs clear.

3. 3

   Then rinse again under cold water and leave to drain.

4. 4

   Heat the oil in a saucepan and add the rice.

5. 5

   Saute until it becomes translucent.

6. 6

   Add the remaining amount of water and salt, bring to a boil, and add the saffron infusion.

7. 7

   Stir, cover tightly, and leave to simmer on a very low heat (preferably on a heat diffuser) - for about 20 minutes, until craters from on the surface.

8. 8

   Stretch a piece of cheesecloth or a dish towel over the top, cover tightly with a lid, and leave in a warm corner to rest for 10-15 minutes.

9. 9

   The cloth will absorb the steam from the rice and allow the grains to separate.

No additional tips available.