Put the saffron and the salt in a jug with the boiling water and stir. Crumble in the creamed coconut and stir until dissolved. Cover and set aside for 10 minutes or so to infuse.
Drain the soaked rice. Melt the butter in a large, heavy-based saucepan over a low heat, add the rice and finely chopped chillies and stir. Then pour in the saffron-coconut milk, including every strand of saff