Saffron Rice Balls

This is a two step recipe which makes
crispy on the outside rice balls that are
very creamy good on the inside with
the great look and taste of yellow saffron.

Ingredients:
1 cup long grain rice
6 cups cold water
6 cups cold water
4 cups cold water
1 teaspoon salt
1/2 teaspoon saffron threads
2 tablespoons sugar
2 tablespoons butter
1/4 teaspoon salt

Directions:
Place rice in a pot and cover with 6 cups cold water,
stir with a wooden spoon and drain of water.
Cover again with 6 cups cold water and
let sit at room temperature for 2 hours.
Drain and add 4 cups cold water and salt.
bring to a boil and turn off heat, cover and let
rest 15 minutes or until almost all water is absorbed.
Using a microwave oven heat 3/4 cup water
by cooking on high setting for 2 minutes.
Stir in sugar, butter and saffron threads.
Let sit for 10 minutes.
Pour the saffron water into a baking dish.
Using a slotted spoon scoop out almost cooked rice
from pot into baking dish, season with 1/4 teaspoon salt,
cover with aluminum foil and bake for 2 hours.
Refrigerate over night and using a small ice cream
scoop make into rice balls. Suatee until crisp.