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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Reviewed: Jan. 19, 2008

This is the most buttery delicious rice! No wonder saffron is priced right up there with gold...

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j.e.dore

Cooking Level: Intermediate

Home Town: Healdsburg, California, USA

Living In: Coronado, California, USA

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Reviewed: Jan. 15, 2008

This was a great recipe, which I will definitely make again! Both my husband and 4-year-old enjoyed it (the latter was exceptionally excited at the notion of eating "yellow" rice). I followed the recipe precisely with three exceptions: 1) I used Spanish saffron threads (it was all I had on hand); 2) I substituted 1/2 cup white wine for 1/2 cup of the water (per another reviewer's suggestion); and 3) I cooked it in a saucepan with lid as opposed to a skillet (my only lidded skillet was far too large for this recipe, and I was afraid it would burn). I think that next time I might saute a large chopped onion in the butter along with rice/salt for added texture and flavor. All in all, it is a nice recipe!

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Aimee

Cooking Level: Intermediate

Living In: Cocoa, Florida, USA

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Reviewed: Nov. 9, 2007

I'm used to my rice having a more intense flavour, but I have to say that this recipe was wonderful. I did add a sprinkle each of pepper, paprika, garlic and onion powder. Also I added slightly more saffron but overall it tasted great.

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Indracus

Cooking Level: Intermediate

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Reviewed: Nov. 7, 2007

great rice, the only thing i did different was i cooked it in my small rice cooker using it's rice and water measure. I served this with the tarragon lovers scallops and snow peas.

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Debbie

Cooking Level: Intermediate

Living In: Fresno, California, USA

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Reviewed: Nov. 6, 2007

A great easy recipe but WAY too much salt. Highly recommend reducing the salt to at least 1/2tsp. You can always add more salt later if waned.

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Amber Bart

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Reviewed: Oct. 3, 2007

This rice was fabulous! I paired it with the Greek Lamb Kabobs and it was a hit. The trick is to cook it in a rice cooker.

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Kelly

Cooking Level: Expert

Home Town: Bremerton, Washington, USA

Living In: Seattle, Washington, USA

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Reviewed: Aug. 20, 2007

This rice was beautiful and tasty. Used a tea strainer since I only had saffron strands. Took a coffee filter and cut a square out and wrapped the saffron in it, then put it in the strainer and in the water. Came out rich and yellow. Served with Tandoori Chicken from this site.

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SmalltownJar

Cooking Level: Expert

Home Town: Conway, South Carolina, USA

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Reviewed: Apr. 27, 2007

Fairly flavorful and easy to make.

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Jaime W

Cooking Level: Intermediate

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Reviewed: Apr. 7, 2007

I tripled this recipe for a dinner party and it came out great. It was the first thing to disappear from the platter and the first thing that I was complimented on by my guests. I used whole Spanish saffron threads, but used more than I would have if I had Indian saffron. I also added about 8 green cardamom pods and 8 cloves to give a little extra flavor. I also used ghee instead of whole butter. I couldn't have been more pleased with it, and I'm pretty picky about my basmati!

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ChezGradStudent

Cooking Level: Intermediate

Living In: Los Angeles, California, USA

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Reviewed: Apr. 3, 2007

I wasnt expecting this to be real flavorful. just yellow.lol. Saffron doesnt have a really strong flavor but it does have a very mild and unique one.

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RasheedsWife

Cooking Level: Professional

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Reviewed: Feb. 16, 2007

Fairly bland

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NCarson

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Reviewed: Dec. 12, 2006

This is a great little recipe! Easy and produces beautiful rice. I used saffron threads and brown jasmine rice- just cooked for about 35-40 minutes. It has a mild flavor and goes great with Indian food. Great to have in my recipe box. I forgot to add the salt- would probably do 1/2 tsp. or less if I did put it in.

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What a Dish!

Cooking Level: Intermediate

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Reviewed: Nov. 1, 2006

Like several others, I used saffron threads instead of powder. I steeped the saffron in 1/2c room temp. white wine. I used chicken bullion (veg. stock would also be a good substitute) for the remaining 1 1/2c liquid. Both these additions added a good amount of flavor to the rice.

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SAK

Cooking Level: Intermediate

Home Town: White Oak, Pennsylvania, USA

Living In: Westminster, Maryland, USA

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Reviewed: Oct. 26, 2006

I love this recipe. I also used saffron threads instead of the powder. I like to add white wine and use chicken broth instead of the water. I use this recipe and make risotto because my family loves it that way. Enjoy!

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amandad

Cooking Level: Expert

Home Town: Dover, Ohio, USA

Living In: Uhrichsville, Ohio, USA

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Reviewed: Sep. 22, 2006

I had to use spanish saffron threads (it was all I could find) but this still turned out really well for us. My husband vastly prefers it over the storebought kind.

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ScottFamily

Cooking Level: Expert

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Reviewed: Aug. 19, 2006

Excellent recipe. I topped each serving with a light sprinkle of cinnamon and toasted pine nuts as they do in a local restaurant. Scrumptious!

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NIKKIESIMAGE

Cooking Level: Expert

Home Town: Sudbury, Ontario, Canada

Living In: Columbus, Ohio, USA

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Reviewed: May 12, 2006

This rice was good. The water being hot when added to the rice really did make all the difference. I put a slice of onion, some coriander, dash of cayenne in to steep with the saffron. Next time I'll put even more spices and onion in, maybe a little lemon juice for zip. I'll make this often. Thanks for the recipe!

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DOMSMUM

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Reviewed: Mar. 1, 2006

Yummy and easy! I 4x this recipe for a Girl Scout event that featured foods from around the world. I was amazed how many girls were asking for seconds or even thirds! I just made this again for my family, and it pairs up wonderfully with the Curry-Coconut Shrimp

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JENNBHAVE

Cooking Level: Intermediate

Home Town: Buffalo, New York, USA

Living In: Ferndale, Michigan, USA

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Reviewed: Feb. 15, 2006

Good dish. I added a dash of cardamom, a sprinkle more of salt and a tiny bit of ground ginger. Served with a coconut curry and chai tea. Thanks for sharing!

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walla walla sweetie

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

Living In: Walla Walla, Washington, USA

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Indian Saffron Rice

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