4.18 stars: 28 ratings
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Saffron Rice

Submitted by: LLADRACH 
Saffron-scented rice cooked with butter and sauteed onion. 
4.61 stars: 119 ratings
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Indian Style Basmati Rice

Submitted by: DHANO923 
This is a savory Indian style rice dish flavored with whole spices and fried onions. Soaking the basmati rice before cooking makes all the difference. Serve with your favorite Indian curry or dal (lentils). Make sure you warn people not to bite into the whole spices! 
2.5 stars: 6 ratings
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Saffron Rice with Raisins and Cashews

Submitted by: DONNALOVESCHEESE 
Basmati rice is simmered with clarified butter, cloves, raisins and cashews to create this authentic, slightly sweet taste of India. 
4.45 stars: 20 ratings
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Indian Rice (Pulao)

Submitted by: Sigrid 
Saffron threads lend a deep, golden color to this spice infused, Indian rice dish. 
4.18 stars: 17 ratings
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Saffron Rice

Submitted by: Kimber 
You'll be ready to eat as soon as you smell the cardamom, cloves and cinnamon sauteing in butter! Then simmer the spices with long-grain rice, vegetable broth and saffron threads for a fabulous dish that will complement any meal. 

Not Yet Reviewed!
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Exotic Indian Tangy Rice

Submitted by: sree 
Home Town: Hyderabad, Andhra Pradesh, India
Living In: Roswell, Georgia, USA
A tangy rice dish made with tamarind and curry leaves has a slightly sour flavor. It is very easy to make and it a favorite food in south India. 
4.03 stars: 37 ratings
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Indian Vegetable Rice

Submitted by: Neena 
Basmati rice enhanced with the flavors of jeera (cumin), garam masala, mixed vegetables and onions. 
3.23 stars: 26 ratings
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Chicken Bouillon Rice

Submitted by: Jennifer Riggs 
White rice flavored with chicken bouillon. 
3.14 stars: 7 ratings
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Maria's Spanish Rice

Submitted by: DAISY 
Rice is sauteed with onion and garlic, then simmered with pimento peppers. 
4 stars: 29 ratings
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Carroty Rice

Submitted by: mintexas 
Plain rice made special with shredded carrots and chicken bouillon. Use beef bouillon if you prefer. Or, add sunflower seeds for a nutty crunch. 
 

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