Preparation

• 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.
• Crush the packet with a mortar and pestle until a fine saffron powder is obtained. Set it aside in a small container.
• Finely grate the peel of one orange, avoiding the white part, and segment the same orange. Reserve the grated peel and the segments separately.
• Squeeze some oranges to obtain juice and strain it to remove any pulp. Reserve the juice in a container.
• Mix the grated orange peel with the orange juice in a medium saucepan and bring it to a boil over medium-high heat.
• 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.
• 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.
• Fill four individual molds with the rice mixture and let them cool at room temperature before placing them in the refrigerator to cool completely.
• Before serving, garnish each mold with toasted sliced almonds and a few orange segments on top.