Saffron Rice

Wash the rice in cool water until the water runs absolutely clear.

Place the saffron threads in a teaspoon or tablespoon of boiling water to soak.

Heat the oil, cinnamon, and cloves in a heavy saucepan.

Add the celery to the saucepan.

Add the rice to the saucepan; stir for 5 minutes and/or until the grains are golden.

Add the stock, sugar, molasses, salt, coriander, and cardamom.

Stir to dissolve the sugar.

Bring to a boil, then reduce to a low simmer.

Add the saffron mix, both water and threads, stirring gently.

Cover and cook 25 minutes, or until rice is tender and the liquid absorbed.

Fluff with a fork.