Reviewed: Dec. 19, 2011

Used chicken broth, tablespoon ea of butter and oil and a little more than a pinch of saffron. A nice change. Oh, I used coscous and that was so quick.

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Reviewer:

ECampbell

Cooking Level: Expert

Home Town: Sunnyvale, California, USA

Living In: Lolo, Montana, USA

Reviewed: Sep. 8, 2011

Thanks for sharing this recipe! It was easy and tasty. I did however use 4 tbs of butter and it came out perfect, still buttery.

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Reviewer:

nutsabtb

Reviewed: Jul. 20, 2011

a really good start! I cut the butter to 4 tsp. added 1 tsp. onion powder 1 tsp. garlic powder 1 tsp. paprika 1 tsp. salt and some black pepper. cooked in chicken broth and no food coloring. it tasted amazing.

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Reviewer:

amanda

Reviewed: Jul. 20, 2011

Too much butter here. I use only 1-2 tablespoons of butter, and skip the food colouring. If you lightly grind up the saffron in your fingers as you add it to the pot it will loosen up and allow its own natural yellow colour into the rice. Otherwise, this is just how my mother made saffron rice, a favorite of mine as a kid.

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Reviewer:

smurray

Home Town: Fonthill, Ontario, Canada

Reviewed: Jul. 18, 2011

Adding the suggested amount of saffron, but couldn't taste it in the rice. The saffron was bought at Williams Sonoma - so I don't think it was cheap saffron

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Reviewer:

Lori

Cooking Level: Intermediate

Reviewed: May 10, 2011

Delicious! I used baby saffron and let it soak for about an hour.

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Reviewer:

mrspacker

Reviewed: May 8, 2011

This was ok. I used half the amount of butter and it was still a little buttery for me. Also, I think this really needs some salt. Not bad but will probably try something else next time. It just didn't taste "authentic" to me.

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Reviewer:

ApeBoy

Reviewed: Apr. 14, 2011

Great recipe. Who'd have thought it would be so easy? I used oil and a touch of salt instead of butter. Next time I'm going to use half as much oil since mine came out a little too oily. DELICIOUS, though!

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Reviewer:

scullen246

Reviewed: Apr. 8, 2011

Wayyyyy to much butter - needed seasoning

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Reviewer:

Litegal1

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Home Town: Anaheim, California, USA

Reviewed: Feb. 26, 2011

Loved this dish and will make it again. Very easy and a nice change from plain steamed rice. Following some other suggestions I used 1/2 the butter, fresh parsley, and omitted the food coloring, and steeped the saffron threads in boiling water first. The rice had a wonderful yellow color and a great taste at the end.

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3 users found this review helpful