I usually just use a small pinch of the saffron and it iusually works out well. I guess it comes to about 8 threads of saffron. I place it in hot liquid (broth or water) for a few moments before I put the rice in. This seems to make the saffron work better. When a recipe calls for broth or water and then you boil it and add the rice, I do this:

I take 2 c. of liquid (be it the broth or water) and I heat it up a little. I put in a pinch of saffron. I wait for the water to turn slightly yellow (which is what the saffron does, as you know) and then I put it in a cup of rice and then I put it on the fire and boil it. When it comes to a boil, I lower the heat and cook it at medium-low for the time needed. Or, if you have a microwave, I found that if you put 2 c. of stock or water in a microwaveable bowl, add the pinch of saffron and then the cup of rice, on HIGH for 15 minutes and you have perfect saffron rice without the rice stuck to the pot. It works well with basmati rice or jasmine rice. That is what I use as my main rice around here. I live in an Inidan neighborhood (altho' I am not Indian). It is the most common rice here. It smells like popcorn when it cooks and it is a beautiful long-grain rice.

Anyway. I hope you try my suggestions.