Reviewed: Sep. 15, 2009

This did not taste very authentic to me. It was good, and I discovered an easy way to make buttery rice, but it just wasn't what I was expecting. I wouldn't hesitate to make it again if I were looking for "buttery rice" (in which case, this is an excellent recipe) but not for "Indian rice."

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Grace "Angela" Burgomaster

Cooking Level: Intermediate

Home Town: Omemee, Ontario, Canada

Living In: Ottawa, Ontario, Canada

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Reviewed: Jul. 21, 2009

This dish was really wonderful. I took the advise of some of the other reviewers and steeped the saffron threads in white wine then used chicken stock for the rest of the liquid and my husband and I really loved it. We decided that if you added some fresh keilbasa or pork (something that would let off a little fat) it could be a savory main dish

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bsmdl

Cooking Level: Intermediate

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Reviewed: Jun. 29, 2009

Excellent flavor. Is saffron really that expensive? I bought Saffron flower and it works just as well. Very tasty rice. Good with cucumber yogurt and chicken.

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JK

Cooking Level: Intermediate

Home Town: Waterloo, Iowa, USA

Living In: Iowa City, Iowa, USA

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Reviewed: May 24, 2009

I thought this was really good, but I will only make it till the saffron runs out, then I would probably make plain white rice and save on the cost of buying saffron.

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ASU_DEVIL_WPCAREY

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

Living In: Tempe, Arizona, USA

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Reviewed: May 3, 2009

SO GOOD! This recipe for saffron rice really does melt in your mouth. I didn't bother boiling the saffron or the water. I just toasted the rice (I used basmati) and used chicken broth instead of water and added saffron threads before covering. Turned out perfect! Thank you!

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XXXNAUGHTY

Cooking Level: Intermediate

Living In: Burnaby, British Columbia, Canada

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Reviewed: Apr. 15, 2009

I'm not sure if it was my saffron or what, but this came out completely bland :( Perhaps I'll try again sometime with a different saffron. thanks anyway.

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Yaylie

Cooking Level: Intermediate

Living In: Boulder, Colorado, USA

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Reviewed: Apr. 11, 2009

Was good but not so great that I would want to do it all the time. I followed the advice from other readers and used chicken broth instead of water to cook the rice. Note that my rice was done in 15 min... I left it in the pan 20 min and it started to stick and became crunchy.

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Daisy

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Reviewed: Feb. 3, 2009

I wasn't impressed with the flavor. It was lacking something, however I can't figure out what. I might attempt it again, but I doubt it.

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Raye of Sunshine

Cooking Level: Intermediate

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Reviewed: Jan. 7, 2009

Very tasty *made with Veggie broth in lieu of water and brought to a boil with my saffron. Thank you!

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WILLANDJENN2004

Cooking Level: Expert

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Reviewed: Oct. 5, 2008

loved it, listened to other raters and used chicken stock.

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UK Chef

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Reviewed: Aug. 14, 2008

For some reason, I've never been able to make rice. The consistency is always too watery or too smushy. I followed this recipe to a "T" and FINALLY I made rice that was palatable. This recipe will now be my go-to rice recipe, although it's a little on the bland side. It's a good overall recipe for saffron rice. Definitely a keeper for those of us who are rice-challenged. My husband asked for seconds! (very rare...)

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Arielle

Cooking Level: Intermediate

Home Town: Providence, Rhode Island, USA

Living In: New Haven, Connecticut, USA

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Reviewed: Aug. 10, 2008

This recipe is excellent! My husband said he's never had better rice. Wouldn't change a thing :)

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Jenn

Cooking Level: Expert

Home Town: Chatham, New Jersey, USA

Living In: Boise, Idaho, USA

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Reviewed: Jul. 31, 2008

Good recipe, but unnecessarily complicated. The saffron does not need to be steeped separately, nor does the water have to be boiling in order to turn out perfectly cooked and fluffy rice. I used saffron threads to taste, and chicken broth rather than water. This is a perfect, pretty and understated rice side dish to complement spicier meats or main dishes.

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naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

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Reviewed: Jul. 14, 2008

I used four or five threads of saffron instead of powder. The taste was delicious and I will definitely make this recipe again and again. Thank you!

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dawn marie

Cooking Level: Intermediate

Home Town: Newton, New Jersey, USA

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Reviewed: Jul. 12, 2008

Very good recipe. I used 1/2c boiling water to steep the saffron and 1 1/2c chicken broth for the remainder of the liquid. The taste was very nice though having never before had saffron I have nothing to compare it to. This was an easy recipe which I would make again.

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TheCosmeticQueen

Cooking Level: Intermediate

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Reviewed: Apr. 20, 2008

easy!

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MDodson

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Reviewed: Mar. 26, 2008

Wonderful! I added a 1/2 cup of frozen peas for color. My family loved it! Thanks for posting.

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S. Gumler

Cooking Level: Expert

Home Town: Galveston, Texas, USA

Living In: Granbury, Texas, USA

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Reviewed: Mar. 10, 2008

This was the first time I had used saffron in a recipe. I did change the ingredients i must admit. I added chicken oxo to the rice, and also mushrooms while it cooked. I think otherwise it would have been a bit bland. Very good witht he additions, and i will definately make it again.

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Erin R Pitman

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Reviewed: Mar. 9, 2008

This was perfect Saffron rice. I made it for a dinner party with Persian Kabobbs and everyone wanted seconds. I'm saving this one.

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campstitch

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Reviewed: Jan. 30, 2008

I used Basmati rice, replaced the water with chicken stock and added a cinnamon stick. I first heated about a 1/4 cup of stock with the saffron in the microwave for about 2 mins. Let it set for about 5 mins. Added everything to my rice cooker and let stand on "warm" for about 1/2 hour. This allowed the flavors to really settle in before turning on to cook. Rice came out bright and colorful. At the end added some frozen peas/carrots that had been defrosted in the microwave.

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luv2cook

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