Saffron rice

Saffron rice is, first of all, beautiful! Golden, crumbly rice, it is advised to take long rice, such as arborio, but the usual round also turns out perfectly.
You can cook rice in the usual way, you can in a slow cooker or in a microwave.
1. Rinse the rice well in several waters.
2. Pour boiling water over a pinch of saffron - I have excellent saffron, brought as a gift from Tunisia.
3. Pour oil on the bottom of a thick-walled saucepan, cauldron or deep frying pan, heat it up.
4. Fry the dried rice lightly in oil.
5. Add water with saffron. Let it boil.
6. Add water - so that 0.5 cm covers and rice, bring to a boil and reduce the heat to a minimum.
7. Cover with a lid and simmer until the rice is ready, you need to monitor the water - you may need to add a little.
8. Turn off the stove, do not mix the rice yet, let it completely absorb moisture. The rice should not stick to each other, the mass is crumbly and light in appearance.
9. When the rice is ready, we serve it on the table!