Pour a glass of water over the saffron. I used about 10 sticks.
Wash the rice.
Add both types of oil to the pan. Press the garlic clove with the wide side of the knife, cut it into 2 parts, and throw it in the oil. Put the thyme. Fry for a few minutes over medium heat. Then discard the garlic and set aside the thyme.
Put the rice in a pan with oil, pour the water with saffron (I filter, add half the threads). Add another glass of water and salt. Return the thyme.
When the water boils, turn down the heat and cook under the lid until the rice is ready (about 7-9 minutes).
I add quite a bit of saffron, but you can increase it to taste.