First of all to prepare the cold saffron rice we take a possibly high and low casserole where we will put the rice, the thinly sliced ​​onion, half of the peppers cut into strips, the chilli, the wine, the saffron, previously dissolved in a few tablespoons of broth; then wet everything with the cold broth. We cover the casserole and bring it slowly to a boil.

When the liquid is completely absorbed, remove the chilli and add plenty of hot salted water, mix everything and continue cooking in an uncovered pot. We add salt.

At this point we drain the rice, possibly al dente, and spread it on a baking sheet lined with parchment paper, add the remaining part of the peppers, add the pepper and let it cool.

To prepare the vinaigrette, emulsify the oil, apple cider vinegar, a few drops of Worcester sauce and finally the salt. We use the vinaigrette to season the rice about 30 minutes before serving.

Our cold saffron rice is ready.