Reviewed: Sep. 29, 2009

Loved it! I used an entire onion..but thats our taste. I might do 1/2 and 1/2 butter and olive oil as others suggested next time. Great flavor!

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CSONION

Cooking Level: Expert

Home Town: Little Rock, Arkansas, USA

Living In: Grand Prairie, Texas, USA

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Reviewed: Sep. 26, 2009

It was great!

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Diana

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Reviewed: Jun. 3, 2009

It was pretty good. I would use half of the butter and substitute some olive oil next time.

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trinabell

Cooking Level: Intermediate

Home Town: Appleton, Wisconsin, USA

Living In: Saint Cloud, Florida, USA

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Reviewed: May 21, 2009

This was really good! I doubled the recipe but not the butter. Also used onion powder for my kids sake; didn't add the food color! Thanks!

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Traci's Kitchen

Cooking Level: Intermediate

Living In: Modesto, California, USA

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Reviewed: Mar. 4, 2009

This turned out great and went well with paneer stuffed peppers (from BBC Food site). As suggested, I used half the amount of butter. I also used basmati rice. I'll definitely make this again.

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k_in_NL

Cooking Level: Beginning

Home Town: Mississauga, Ontario, Canada

Living In: The Hague, Zuid-Holland, Netherlands

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Reviewed: Feb. 28, 2009

This is a great way to showcase the saffron. I don't like the flavor of butter, so I sauteed my onions in extra virgin olive oil. I didn't bother with the food coloring - it's very appealing with the fresh, green parsley in it. I also substituted chicken broth in place of water.

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Jennifer A.

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Reviewed: Feb. 20, 2009

I used orzo instead of rice, 1/2 the butter and it was ok. I think I will try making it but I will add vegetables added and some spicy seasoning.

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Nutfreemommy

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Reviewed: Feb. 11, 2009

fantastic! I opted out of the food coloring and my rice came out yellow anyway.

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Hannah

Cooking Level: Intermediate

Home Town: Watertown, Connecticut, USA

Living In: Burlington, Vermont, USA

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Reviewed: Jan. 18, 2009

I used a mixture of butter and olive oil(1Tbsp each) and used chicken stock instead of water. Heat chicken stock and allow saffron to "bloom" in the stock for a few minutes. I used basmati rice and also added frozen peas. No need to use food coloring. Very good!

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Maryam

Cooking Level: Expert

Home Town: New Orleans, Louisiana, USA

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Reviewed: Jan. 17, 2009

Mmmm, rich and creamy and delicious! Pretty and colorful too! I used half the amount of butter called for and it was plenty. Rather than dried parsley I used fresh, which added great fresh flavor and color. I cooked the rice in chicken broth, again adding more flavor, and used an extra pinch of saffron (love the stuff). The food coloring wasn't necessary. This paired perfectly with Sea Bass Cuban Style, the recipe also from this site.

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naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

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Reviewed: Jan. 13, 2009

Upon other's advice, I cut the butter in half, but it still may have been too much. I did use the food coloring and liked the color it gave the rice, but it is unnecessary to the recipe. I used jasmine rice. This was a side to olive chicken ii from this website.

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BrewCrew

Cooking Level: Expert

Home Town: Harvard, Illinois, USA

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Nov. 6, 2008

i used half olive oil and half butter, chicken broth instead of water, added some crushed red pepper, and left out the yellow food coloring. i served this w/ black bean and corn quesadillas from this site. very flavorful if you want something other than the usual mexican rice.

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MI$$DREA

Cooking Level: Intermediate

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Nov. 3, 2008

This was just ok - nothing special. It was quite easy to make though. I used 1 tbsp. of olive oil - 8 tbsp of butter is way too much. I did not like the idea of using food coloring in a "healthy" side dish, but I did want to get an authentic yellow color to the rice - I ended up sprinkling about 1/2-1 tsp of turmeric into the pot - and this achieved the desired color.

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Chef4Six

Cooking Level: Intermediate

Home Town: Monsey, New York, USA

Living In: Staten Island, New York, USA

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Reviewed: Oct. 10, 2008

This is delicious! I don't often make plain white rice anymore as a side since finding this easy, somewhat sinful recipe. It's more than ok to cut back on the butter to at least half. I also use chicken stock in place of water, some bouillion, and saute some shallot and garlic instead of plain onion. I skip the food colouring. It's a nice bright yellow with the saffron alone. Everyone raves about this when I make it! Thanks!

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icklemiss

Cooking Level: Intermediate

Home Town: Winnipeg, Manitoba, Canada

Living In: Vancouver, British Columbia, Canada

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Reviewed: Oct. 9, 2008

it would be better to grind the safron prior to adding it. otherwise it won't unfold it's yellow colour. also there is no need for artificial food colouring when using saffron.

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hitchi

Cooking Level: Expert

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Reviewed: Sep. 17, 2008

Nice subtle flavor. Not 5 stars b/c the butter called for must be a typo...8TBS? I used two and that was more than plenty. Also, used fresh parsley. Thanks for the recipe it was my first time using saffron and we enjoyed it alot.

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MATTSBELLY

Cooking Level: Intermediate

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Reviewed: Jul. 29, 2008

Great but I used butter instead of margarine and chicken broth instead of water. I skipped the food color as well.

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Beth

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Reviewed: Jul. 21, 2008

I've just begun cooking with saffron and this is the best recipe I've tried so far. I agree with the reviewer who said to steep the saffron. We loved it!

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CarolC

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Reviewed: Mar. 16, 2008

This was good. I halved the butter and did not put in the food coloring. I also used a bullion cube and only put in 1 1/2 c of water. My rice only had a hint of saffron, but that's my fault. I guess my idea of a pinch is different from the recipe submitter's! I added in golden raisins like I've had in restaurants. I will definitely make it again with more saffron. Thanks!

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pomplemousse

Cooking Level: Intermediate

Home Town: Pendleton, Oregon, USA

Living In: Dumfries, Virginia, USA

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Reviewed: Dec. 10, 2007

Really Yummy!!! I only added about 4 tablespoons of butter which turned out fine. I didn't have any parsley so I omitted it. I did however add a pinch of curry and cumin. I used basmati rice which only took 15 mins. I will defiantly cook again! Thanks!

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rana

Cooking Level: Expert

Home Town: Asheville, North Carolina, USA

Living In: Taos, New Mexico, USA

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