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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This was a great recipe, which I will definitely make again! Both my husband and 4-year-old...