Wash rice well in sieve under a running tap.
In a pan, bring the stock to the boil, add rice, saffron and salt. Bring to the boil again.
Cover immediately with a tight fitting lid, simmer over very low heat for about 20 minutes or until little holes appear on the surface and the rice is tender.
Keep covered 5 minutes. Fluff rice up with a fork.
Serve the rice hot, in a mound, or press it into a mould.
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