1. Wash the rice by adding boiling water, then rinsing in cold water until it runs clear. Soak in plenty of lukewarm salted water for at least 1 hour.

2. When ready, drain the soaked rice and add it to a large pan of salted boiling water, stirring continuously. Cook for 10-15 minutes until the grains are al dente then drain immediately.

3. Soak the saffron threads in 1 tablespoon of boiling water and leave for at least 5 minutes. Melt the butter in a large pan and add the drained rice, stirring with a wooden spoon but taking care not to break the grains. Pour the soaked saffron threads and their liquor over the top of the rice.

4. Cover with a tight fitting lid then steam over a very low heat for about 15 minutes. Fork through carefully, releasing the steam and adding a little more butter if you like. Replace lid let the rice rest for about 10 minutes. Serve hot.

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