Saffron rice

3 cups rice
3 onions
1/2 teaspoon saffron threads
1/2 cup sliced almonds

Steep the saffron in 1 cup of hot water. (Rinse the rice in several changes of cold water?) Chop the onions and sweat them in butter and oil in a saucepan. Add the rice and a tablespoon (?) of salt. Add the saffron water and another 3.5 cups water (less if rinsed?). Cover and bring to simmer on hob. Finish in oven at 200 for 30 minutes. Meanwhile, toast the almonds. Fluff them in when the rice is ready.