Under cold running water wash the rice until the starch is gone (water no more milky).

Take half of the saffron threads and add to a mortar to pestle into fine powder. The in the same mortar crush the chili flakes.

Place a medium size pot and on medium heat and pour the vegetable stock. Add the saffron, both the remaining threads and the powder, along with the chili flakes. Stir and a minute later add the strained rice, salt and lemon juice.

Bring to a boil, stir, turn the heat to low and cover with the pot lid to steam for about 12 minutes or until the water has evaporated and absorbed.

Turn off the heat and leave aside to rest with the pot still covered and with a kitchen towel in between for 5-10 minutes.

Use a non-metallic fork to fluff the rice and serve on a plate.