In a heatproof glass bowl, combine the saffron or turmeric and chicken/vegetable stock. Mix well. Heat the stock mixture in a microwave oven (on high for 30 seconds) or in a saucepan. Stir and set aside.
Wash the rice with cold water. Repeat 2 or 3 times. Drain well.
Place the rice, salt and butter in the inner cooking pan of the rice cooker. Add the stock mixture and stir.
Place the inner cooking pan in the main body of the rice cooker, close the lid, plug in the unit and press the switch to start cooking. The rice cooker will turn off automatically when the rice is ready.
When cooking completes, allow the rice to “rest” for 15 minutes before opening the cooker. Open the lid, stir with the nonstick rice spatula and serve.