Reviewed: Dec. 29, 2012

Just got done eating this. Wow! Awesome recipe. A little time consuming but not very hard, very tasty and very aromatic.

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Reviewer:

moebius

Reviewed: Jul. 13, 2012

Eating this rice was like eating a bouquet of flowers... in all the right ways. I'm generally blase about rice, but it was so good that the leftovers didn't last 2 days.

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Reviewer:

karen

Reviewed: Apr. 2, 2012

This is different. First I want to say that I never cooked with saffron threads and cinnamon sticks, therefore using these ingredients was a first for me. I had to use powder cardamon seeds and powder cloves in place of whole cardamon and cloves. The rice was good, but not the best rice I had. Rice was a little bland, so I had to add a bit more salt to rice then what the recipe required.

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Reviewer:

Sabray

Reviewed: Mar. 12, 2012

I altered this recipe just a little bit. Used one 14.5 oz can veg broth, added some garlic powder & one 14.5 oz can Hunts Fire Roasted tomatoes and used brown rice instead of the long-grain. It was really good! My husband & I enjoyed the rice with our salmon & carrots!

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Reviewer:

SandiNicol

Cooking Level: Expert

Home Town: Long Beach, California, USA

Living In: Riverside, California, USA

Reviewed: Dec. 2, 2011

Outstanding recipe. I used California Calrose Rice with great results. This is a very flavorful and aromatic dish that accompanied pan fried wild halibut and steamed Swiss chard perfectly. Thank you for a great recipe.

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Reviewer:

Michele

Reviewed: Dec. 1, 2011

This recipe is delicious but I usually cook basmati rice with a liquid to rice ratio of 2 to 1 and it cooks very quickly (15 Minutes) when it is rinced and has soaked for 30 minutes. It always comes out very fluffy that way. Has anyone found they needed to add more broth to this recipe? Also Costco sells a large bag of Indian basmati rice for a great price.

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Reviewer:

Janeekbatani

Cooking Level: Intermediate

Reviewed: Nov. 20, 2011

Delicious! I would suggest using a fairly small onion. Added cashews when I added the rice to the saute mixture and golden raisins when I added the broth. Made my house smell so wonderful. Plan to make again in the near future.

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Reviewer:

courjo

Reviewed: Nov. 15, 2011

This is a very different version of saffron rice. I wasn't sure I liked it at first..but the more I ate the more it grew on me. Only changes were I used a pinch of ground cardamom...did not have seeds...and used 2 cinnamon sticks instead of 3. I was a little worried it would end up cinnamon rice. I would not personally want more. Hubby really disliked it at first....but it grew on him too..though not as much as me. My big summary is that this definitely has a middle eastern feel to it for flavor. Next time I think I will make it with half brown or wild rice for more added nutty flavor. I did make it a second time and played with it a bit. Since the flacor was potent and those with an "uneducated" palate (aka kiddos) didn't like it I made with brown rice (for nutty flavor) but half of all the spices for a tones down version. That went over a lot better for general appeal. I also added almonds for a pilaf type dish.

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Reviewer:

camohn

Cooking Level: Expert

Home Town: Lancaster, Pennsylvania, USA

Reviewed: Oct. 29, 2011

If they served rice in heaven, this saffron rice may be it!! Very easy to make, and very rich in flavor. Though you only use 4 cloves, they add a lot of flavor, so does the cinnamon. Only one observation: It didn't take nearly 40 minutes for the rice to cook. It only took 8-10 minutes for the rice to absorb all the water, and when I tasted it, it was completely cooked.

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