The reviewer gave this recipe 3 stars. This recipe averages a 4.32 star rating.
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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Photo by Grace "Angela"  Burgomaster

Cooking Level: Intermediate

Home Town: Omemee, Ontario, Canada
Living In: Ottawa, Ontario, Canada

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The reviewer gave this recipe 4 stars. This recipe averages a 4.32 star rating.
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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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.32 star rating.
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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Cooking Level: Intermediate

Home Town: Waterloo, Iowa, USA
Living In: Iowa City, Iowa, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.32 star rating.
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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Cooking Level: Intermediate

Home Town: Los Angeles, California, USA
Living In: Tempe, Arizona, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.32 star rating.
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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Cooking Level: Intermediate

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The reviewer gave this recipe 3 stars. This recipe averages a 4.32 star rating.
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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Cooking Level: Intermediate

Living In: Boulder, Colorado, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.32 star rating.
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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The reviewer gave this recipe 1 stars. This recipe averages a 4.32 star rating.
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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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.32 star rating.
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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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Cooking Level: Expert

The reviewer gave this recipe 5 stars. This recipe averages a 4.32 star rating.
Reviewed: Oct. 5, 2008
loved it, listened to other raters and used chicken stock.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.32 star rating.
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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Cooking Level: Intermediate

Home Town: Providence, Rhode Island, USA
Living In: New Haven, Connecticut, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.32 star rating.
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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Cooking Level: Expert

Home Town: Chatham, New Jersey, USA
Living In: Boise, Idaho, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.32 star rating.
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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Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA
Living In: Mequon, Wisconsin, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.32 star rating.
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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Cooking Level: Intermediate

Home Town: Newton, New Jersey, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.32 star rating.
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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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.32 star rating.
Reviewed: Apr. 20, 2008
easy!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.32 star rating.
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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Cooking Level: Expert

Home Town: Galveston, Texas, USA
Living In: Granbury, Texas, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.32 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.32 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.32 star rating.
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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