1 Prepare the rice as previously described.
2 After sieving the rice, add chopped herbs, chives and mix.
3 Heat a little oil in a saucepan and add the rice . Wrap a clean tea towel around the lid. Replace the lid and steam the rice for one hour at a simmering temperature.
4 Heat 50 g of butter or rapeseed oil and add to the rice. Crush the saffron in a mortar and dissolve it in two to four spoonfuls of hot water. Mix it into the rice before serving.