I’ve made this recipe three times now. Each time it turns out very well, but not perfect for us. The first time I made it exactly as the recipe and video stated. It was perfectly cooked and fluffy, but too much cayenne for my husband. I thought it was ok but not spectacular. The second time I cut the cayenne in half, but that time it seemed very bland to me. No one had seconds. Therefore, for method I give it five stars, but need to tweak the flavor. The third time I made these changes. I browned the rice in butter and evoo. I skipped the saffron. Added 2 stalks of celery (chopped finely), 1 sm carrot (grated), and 4 small mini sweet peppers (chopped finely) to the onion sauté. I was a little worried about the extra oil from browning the rice but it didn’t seem too greasy. For seasoning, I used 1/8 tsp cayenne and 1 ½ teaspoon ranch dressing mix instead of salt. This time a hit! Everyone had seconds but added extra salt. Next time I will double the amount of ranch dressing mix. The rice was al dente (not crunchy). We prefer our rice softer. I forgot to heat the broth. Maybe if it was hot when added to the rice the rice would have turned out softer. I don’t know if browning the rice made it harder or if using cold broth made the difference. I'll just have to try again. Poor me :) I love this recipe--it is sooo worth playing with to make it perfect for us. I have learned so much from Chef John, and this rice cooking method is the most valuable.
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I’ve made this recipe three times now. Each time it turns out very well, but not perfect for...