Saffron Rice with Raisins and Cashews Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Feb. 25, 2009
After spending about 15 bucks for ingredients for this I was highly disappointed. It was WAY too sweet!! I had a guest refer to it as tasting like fruit loops. :( I might try again, but I will omit all the sugar and use chicken stock.
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Reviewed: Nov. 20, 2002
i really did not like this rice. it did not cook all the way, and it was very very sweet. i think that a lot less sugar may do the trick...
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Reviewed: Nov. 18, 2002
If you're having a hard time getting the rice to cook all the way, cut the sugar back. Otherwise, this is quite good!
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Reviewed: Jan. 6, 2002
Well, my gf made some changes and they must of been the wrong changes because this receipe did not turn out! She used brown rice in place of the basmatti and used brown sugar instead of white. Somehow the rice never cooked. It never absorbed the water. My guess it that the sugar coated the rice so much that it couldn't cook. She cooked it for at least 45 mins and it was still hard. We tried to eat it- but it was very very sweet- and the cashews were soggy. Seems to me the cashew and the raisins could be added last- instead of cooking them with the rice. - and use add less sugar- as the previous review suggests.
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Reviewed: Oct. 23, 2001
This was a very tasty, yet simple dish. My family loved it!
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