Put the saffron in a little bowl and cover it with boiling water.

In a pot bring the rice, sugar and 600 ml water to a boil. If you like it, add a slug of rose water. Simmer until the rice is cooked.

Dissolve the cornstarch in 100 ml cold water.

Add the cornstarch water and the saffron to the rice. Stir constantly until the mix thickens.

Pour it into a bowl and allow it to cool.

Put currants to taste on top.