Grind or crumble your Saffron threads, add to a small amount of warm water and infuse for at least 20 mins. The longer you leave to infuse the better the results. You can leave the infusion in the fridge overnight if you have time.
Pour the stock into a pan, cover and turn up the heat to bring to boil.
Whilst the stock is coming to the boil and your saffron infusion, tumeric, and lemon juice. You can add 1/2 teaspoon of dried chilli at this stage if you like, for that extra kick!
Add the rice and Fish sauce or salt and bring to the boil.
Reduce heat and simmer for 10 -15 mins until all water has been adsorbed by the rice.
More Saffron Recipes coming soon