1 Rinse the rice in water once. Let the rice stand in lukewarm water for one to two hours before you start cooking. Let the water cover the rice by at least a 2 cm margin. Now boil 15 dl of water and add the rice, salt and cooking oil. Stir gently for a short while. When the rice rises above the surface of the water, the rice is ready for sieving. It is now par boiled.
2 Sieve the rice. Rinse it in lukewarm water. Heat a little oil in the saucepan and add the rice. Cover the saucepan´s lid with a clean tea towel. Steam the rice for one hour on a simmering heat.

3 Use a saucepan large enough to give the rice space to expand. When the rice is ready, it will have quadrupled its volume. Heat the oil and add the rice before serving. Remove the rice gently from the saucepan.
4 Crush the saffron in a mortar and dissolve it in two to four spoonfuls of hot water. Mix the saffron into the rice before serving.