Prep the rice: Before we cook our rice we will want to remove some of its excess starch. Start by adding the rice to a bowl and covering it with cold water. Next, use your hands to agitate the rice until the water becomes cloudy. Then drain the rice of the cloudy water and repeat these steps until the water is clear when agitated.

Cook the rice: Get out a medium-sized pot and add enough water that is needed for 2 cups of rice. Place this over high heat until the water comes to a boil. Then toss and stir in the ¼ cup of bloomed saffron along with the 2 cups of rice. Let this come to a boil again, and then cover the pot, reducing the heat to a low simmer. Then just let the rice cook for 10 to 15 minutes, until all of the water is absorbed.

Let it sit: After the rice has cooked for 10 to 15 minutes, turn off the heat and let the rice sit in the covered pot for an additional 10 minutes. Make sure that you don’t remove the lid at any point during this step as we want the rice to steam.

Finish the rice: Take the lid off of the rice and toss in the butter. Then use a fork to not only fluff the rice but to also stir the butter in until it is melted.

Serve the saffron rice immediately and enjoy!