Wash the rice in cold water. Drain and wash a couple more times with fresh cold water. Then drain all the water.
Add rice to the 6 cups boiling water. Bring back to a boil then reduce heat to a simmer and continue to cook uncovered for 1 hour and 15 minutes. Don’t stir the rice during this first boil. When finished the rice should be very tender.
Add 2 1/3 cups of boiling water, sugar, resetter and the ground saffron. Increase the heat to medium low and bring the mixture back to a boil. Continue to cook for 5-10 more minutes until the pudding thickens. Stir several times to ensure the pudding doesn’t stick to the bottom of the pot.
Pour into ramekins and allow to chill in the fridge about 2 hours.