• 280 g basmati rice
  • 650 ml cold water
  • 4 strands of saffron, soaked in 3 tbsp water
  • 1 cinnamon stick, bruised
  • pinch of salt


  • Rinse the rice three times in cold water, then soak for 10 minutes and drain.
  • Place the rice and water into a medium saucepan. Add the saffron and its soaking water and the cinnamon stick.
  • Cover the pan with a lid. Bring to the boil, then reduce to a low heat and cook for 8–10 minutes. Check a grain of rice for doneness.
  • When it’s ready, remove the cinnamon stick. Fluff up the rice with a fork and season with a little salt.