In a jug of 500ml boiling water, add the saffron and leave for a few mins to allow the colour to release.
Put the rice in a wide lidded saucepan, add the salt. Pour the water and lemon juice into the rice and give everything a good stir.
Heat on a high heat and as soon as it starts to bubble, turn the heat down to the lowest setting on the smallest ring and cook for 20mins and leave to simmer.
After 20mins, check the rice, water should have absorbed and the rice should be cooked through, if not, add a little more water and cook for a few more mins.