Title: Saffron rice
 Categories: Greek, Side dish
      Yield: 4 servings
 
     25    Saffron strands
    1/2 c  Hot water
      2 tb Olive oil
  1 1/2 c  Basmati rice
  2 1/2 c  Water
           Salt; to taste
 
  Soak the saffron in the hot water for 10-15 minutes.  Put the rice in
  a strainer and rinse under hot water until it runs clear.  Then rinse
  again under cold water and leave to drain.
  
  Heat the oil in a saucepan and add the rice.  Saut‚ until it becomes
  translucent.  Add the remaining amount of water and salt, bring to a
  boil, and add the saffron infusion.  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.
  
  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. The cloth will absorb the steam from the rice and allow the
  grains to separate.