Ingredients

Method

Wash the rice, soak it for 15-20 minutes in cold water, then let it drain.

Dissolve the saffron in the warm milk.

Melt the butter in a large saucepan over a medium heat and stir fry the rice for a couple of minutes.

When the grains become lightly toasted, pour the water and salt into the rice, bring to a boil. Cover and simmer over a low heat for 10 minutes.

After 10 minutes remove the lid from the rice and stir in the saffron milk and nuts. Be very careful not to break the grains.

Cover the saucepan and cook for another 10-15 minutes, until the rice is completely cooked. (The cooking liquid should have completely been absorbed, if not leave the lid off for a couple of minutes and allow the liquid to evaporate over a low heat .)