This was great! I didn't measure my sticky rice (I never do), but it seemed like a lot, so I doubled the recipe, which was a good idea. Also, I used lite coconut syrup, and only 3/4 of the sugar stated in the recipe. The mixture looked thin to me, but thickened as it got absorbed. I haven't finished putting everything together, but judging by the way my husband and kids keep stealing spoonfuls when my back is turned, it's a winner and a keeper.

Reviewed On: Jul. 26, 2009

I've used this recipe about four times now, and each time, it has come out fantastic. On Christmas, we were having ham, so there was no turkey to make stock with. Instead, I used chicken innerds sold at the grocery store, and this worked great. Also, I didn't have craisins, but I did have some fresh cranberries. These, I boiled with some (a lot) sugar, until they "popped". This worked quite well, also. Great recipe!

Reviewed On: Dec. 26, 2007

I've now made this recipe several times, and each time, I've done something different, but its always tasted fantastic. My changes: instead of using shellfish (due to allergy), I fried fish separately, then cut it into strips, and added it to the meat. Also, I didn't use red pepper flakes and I'm glad I didn't, because either the smoked paprika or the chorizo gave the meat mix lots of spice. I also cheated with the lemon zest. Since its not my favorite thing to do, I used McCormick's "California Lemon Peel". Also, a lot of reviewers have complained about the cost of saffron (which is $10-13/gram), but I've found that Mexican Saffron-- aka "safflower" is a highly acceptable substitute. It makes a VERY good saffron rice, it's only $1 for a quarter ounce, and you don't have to feel guilty about adding lots. I've made it with both the Spanish/Moroccan saffron as well as Mexican saffron, and prefer the Mexican because it is quite good, easy to find, and doesn't break the bank.-- Basically, the difference in taste doesn't justify the money and time spent to acquire Spanish saffron. Those were my main changes, everything else has always been little; the recipe is forgiving enough to come out great, almost no matter what.

Reviewed On: Dec. 15, 2007