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1. Wash the rice 6-10 times and soak in room temperature water for at least 15 minutes
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2. Bring a large pot of water (with oil, salt, aromatics) to a boil and add in the drained rice. Take out the rice when it’s par-cooked/al-dente (about 7-8 mins in)
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3. Drain the water from the rice and add the rice back into the pot in a mountain like shape. Use the end of a spatula to poke a couple holes through the rice so the steam can pass through cover with a lid and place on medium heat for about 8-10 minutes.
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4. Add knobs of butter on top of the rice, cover and reduce the heat to low for 30-45 minutes until the rice is fluffy.
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5. To make the yellow rice on top, transfer about 30% of the rice to a mixing bowl, squeeze in some saffron water and toss to coat or mix in with a spoon.
