Pour the milk into a small saucepan, add the saffron threads and heat gently for two minutes without boiling.

Spoon over half of the part-cooked rice and drizzle with half the soaked saffron threads and milk.

From 150 flowers, the farmer can get about 1 g of dry saffron threads.

It is flavored, if desired, with a tiny amount of saffron threads.

To get the most authentic Spanish flavor, use high-quality saffron threads.

Thus, saffron threads would be scattered across beds and mixed into hot teas as a curative for bouts of melancholy.

Sometimes saffron threads were woven into textiles.

In medium saucepan, combine heavy cream, sugar, lemon zest and saffron threads.

The taste of the saffron threads is, also, uniformly distributed.

A generous pinch of saffron threads (optional)