Reviewed: Mar. 10, 2012

This was tasty. I used threads of saffron instead of powdered. Subbed veggie stock for the water. It came out delicious. I could have used a few extra strands of saffron but I was unsure how many to use, think I used 3. The cooking directions are really great. Thanks for the recipe.

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Reviewer:

rae

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Cooking Level: Intermediate

Living In: San Antonio, Texas, USA

Reviewed: Jan. 16, 2012

Pretty good rice, and the directions are perfect for perfectly cooked, fluffy rice. My only complaint is that it wasn't as flavorful as I'd have liked--I didn't taste much of the saffron. I used saffron threads and didn't steep long enough, I think, and next time I'll use chicken broth instead of water. Otherwise, this makes perfectly excellent rice. Thanks for the recipe!

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Reviewer:

pomplemousse

Cooking Level: Intermediate

Home Town: Pendleton, Oregon, USA

Living In: Dumfries, Virginia, USA

Reviewed: Dec. 1, 2011

I used brown rice and added a 1/4 cup more water. I also used Spanish Saffron and doubled the quantity to 1/4 tsp since the author's notations state that this is based on the "richer" Indian saffron. The cooking time is 10-15 minutes longer with the brown rice. If you are using salted butter you can decrease the salt to 1/2 tsp. - This is yummy and simple. I wish I made twice as much. Thanks

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Reviewer:

catlady

Reviewed: Oct. 23, 2011

Fantastic!

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Reviewer:

Howard

Cooking Level: Intermediate

Home Town: Patterson, New York, USA

Living In: Henderson, Nevada, USA

Reviewed: Oct. 9, 2011

I'll have to try this one again. followed the recipe, though i used spanish saffron threads which i crushed and brown basmati rice. Next time I'll use more saffron and perhaps no salt or very little. It sort of reminded me more of buttered popcorn than indian rice. :) I even think it would be fun to make it more of a casserole, use the same recipe but put it in a baking dish, add chicken pieces to it, cover and bake for 45ish minutes.

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Reviewer:

Michell

Reviewed: Oct. 4, 2011

I made this dish over the weekend and I must say it was wonderful even though I'm not much of a rice eater. I thought I'd splurge and buy some saffron and I'm glad I found this recipe. Leeflea51 Dear Cooking for Dummies, as stated I made this and it was great. When I tried to save it, it appears on my screen as if I had submitted it and I don't know how to get it off and give proper attribution. I've contacted support for their help. I just don't want you to think I usurped your wonderful recipe. Leeflea51

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Reviewer:

leaflea51

Cooking Level: Intermediate

Home Town: Okolona, Mississippi, USA

Living In: Red Bay, Alabama, USA

Reviewed: Sep. 24, 2011

This recipe will become a frequent one in our house. It was very simple & quick, but added that "mom cooked for hours" feel. Even my picky 6 year old loved it.

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Reviewer:

Amanda

Reviewed: Sep. 12, 2011

This recipe was very easy to make, however, it was very bland. The saffron rice I have had in the past was very flavorful. I'll will have to keep looking for my saffron rice! Thank you for this recipe!

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Reviewer:

dmbgrl80

Reviewed: Aug. 20, 2011

This is a wonderful recipe. The only changes I made were to use jasmine rice, 1/4 tsp saffron threads & add two chicken bouillon cubes dissolved in the hot water instead of adding the salt. Neither my husband nor I had ever tasted the amazing subtle flavor of real saffron before. Thanks for posting this recipe and for all the great comments by others.

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