Rice with Orange and Saffron

Preparation

1. Wrap the saffron strands in a piece of aluminum foil and lightly toast them in a pan over medium heat for half a minute, turning the packet occasionally to ensure even toasting.
2. Crush the packet with a mortar and pestle until a fine saffron powder is obtained. Set it aside in a small container.
3. Finely grate the peel of one orange, avoiding the white part, and segment the same orange. Reserve the grated peel and the segments separately.
4. Squeeze some oranges to obtain juice and strain it to remove any pulp. Reserve the juice in a container.
5. Mix the grated orange peel with the orange juice in a medium saucepan and bring it to a boil over medium-high heat.
6. When it begins to boil, reduce the heat to low and add the rice, allowing it to simmer for 12-13 minutes, stirring occasionally to prevent sticking.
7. Add the sugar and ground saffron to the pot with the rice, mix the ingredients well, and let it cook for another 5-6 minutes, stirring occasionally.
8. Fill four individual molds with the rice mixture and let them cool at room temperature before placing them in the refrigerator to cool completely.
9. Before serving, garnish each mold with toasted sliced almonds and a few orange segments on top.