Heat a pot on high heat and then add the washed rice and a little olive oil. Mix well and then add chicken or vegetable broth. You can also use plain water, but using broth adds wonderful flavors and heightens nutritional value; so a better choice. Bring this to a boil and then cover and lower heat to a simmer. Allow for rice to cook completely and cover, so that there is just a hint of gap for excess moisture to escape and simmer on very low heat for another little bit, while all excess moisture escapes and rice is well cooked but also is nicely defined (i.e. does not look sticky or pasty).
Saffron flavoring our rice: Take a few strands of very nice quality Spanish saffron in a couple of table spoons of water and let sit. Heat a pan on medium heat. Add a little olive oil. Be careful that the pan is not too hot, otherwise olive oil will smoke, which is not good. Next add a few cardamom and mix in oil, so they start to release they awesome aroma.
Next add the prepared rice and the saffron-water. Drizzle a little extra olive oil on top and mix well. Cover (but leaving a little gap) for these flavors to set in from the steam, but at the same time, for water-moisture from the saffron water to escape. We want our rice grains to be well-cooked but also nicely defined for maximum texture and taste!
Finally chop up loads of fresh parsley and mix with the rice before serving. Serve hot as a nice, filling side dish or with curry or kebabs.