You know, I was making such a small amount of this recipe for Hubs and me that I immediately decided the oven method wasn’t practical for me and decided to just use the traditional stovetop method instead. But I must say, after reading through the recipe thoroughly I wasn’t impressed, and wondered, truly, what the real advantage was of preparing the rice this way rather than the stovetop method regardless of the number of servings. This recipe’s method requires more steps and more pans. The stovetop method is a “one stop shop.” Also, I’m not sure I like the ratio of rice to liquid either - in my mind, it should always be one part rice to (at least) two parts cooking liquid, be it water or stock. I like the addition of saffron and onion, but neither is anything special. And the cayenne isn’t necessary at all. Frankly, the bottom line is that this is a basic, simple rice with an unnecessarily complicated way of cooking it. In addition to simply cooking it on the stove top I made it a little more colorful and festive by adding a medley of colorful finely chopped bell peppers, fresh minced garlic and a good handful of frozen peas. Prepared as directed, this requires unnecessary steps that don’t benefit the final result.
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You know, I was making such a small amount of this recipe for Hubs and me that I immediately...