Basmati rice like at indian restaurants
I made a post on how to cook basmati rice, the par boiling then coverd cooked (dam) method will get the long, separate grains found in restos.
In restaurants, the color is not real saffron at all, but only food coloring. It is available in Indo-Pak grocers. "Biriani rangi" or biriani coloring, I use Bush Brand myself, but any brand is fine, is available in yellow-orange and orange-red. It is a powder, not liquid. You can sprinkle it directly on the parboiled rice before you finish the cooking, or even after the rice has fully cooked. However, the best method is to add a tiny pinch like 1/8 tsp to 1/4 cup of milk, and then pour this milk onto the parboiled strained rice before you do the final covered cooking step. This is what I usually do. The powder is completely flavorless, and only a tiny pinch will do the trick, but beware it is strong stuff and will stain your skin, nails, and counter tops, so handle with care.
The "flecks" as you call them are from the addition of saffron to the rice.
Here's a link to a recipe attributed to Madhur Jaffrey http://www.yumyum.com/recipe.htm?ID=12827
Here are some more tips on cooking Basmati rice http://www.indianfoodsco.com/Submit/I...
Make sure you rinse the rice really well and let it soak for at least 2 hours, or longer. I like to add toasted cumin seeds when I make Indian rice.