Put the rice in a sieve, rinse through with water and tip into a bowl, adding 1 teaspoon salt and about 500ml water. Sprinkle the saffron strands into the 300ml hot salted water in a jug and stir around. Leave both the rice and saffron to soak for an hour or more. Then drain the rice.
Put a round, wide serving dish to warm in a low oven. Melt