50 Reviews of Classic Saffron Rice

From: Empire920

On Dec 30, 2006

Perfect! Just what I was looking for...easy but with great flavor. I didn't have saffron so substituted turmeric and skipped the butter. Will make this again and again. Thanks.

From: HeidiSue

On Oct 3, 2006

Easy and wonderful! I made it in my rice cooker which only requires 1 1/4 cup of liquid per cup of rice. I have saffron powder so I just mixed it in the broth and poured it over the rice & onions. I sauted the cooked rice in a little butter & oil to finish it off. Next time I will saute fresh chopped onions in the butter & oil and then toss in the cooked rice. I also think I prefer jasmine rice over basmati, so will use that next time too. Thanks!

From: megnbrycesmom

On Jun 1, 2007

I can't believe I haven't rated this recipe yet, as I make it all the time. I saute some fresh onion in the butter, and only use about 1.75 cups of stock, and leave out the salt. I've made it with both basmati rice and long grain rice, and both are delicious. This recipe is such a quick and easy way to dress up rice.

From: acerast

On Jun 9, 2007

Wonderful flavor. I liked the use of dried onion - it made it so easy! Made it with Middle Eastern food for ZWT3 and it was a perfect complement for the spicy foods. The entire family enjoyed this. I'll use this recipe for rice again. Thanks PaulaG!

From: NcMysteryShopper

On Oct 12, 2005

Wonderful rice with such a great flavor. This was just too easy!!! This rice was devoured by a very picky three year old...so this recipe is worth 10 stars to me!!! We all loved it! Thanks Paula!!!

From: Kohtzy

On Jul 18, 2007

This rice had an excellent flavor. We used the basmati rice, but accidentally purchased the brown instead of white basmati rice, which is what the recipe calls for. The brown rice was not quite done, even after simmering for 30 (according to Paula, it takes about 45 minutes for the brown rice to fully cook). The flavor was excellent however, and we will make this recipe again (and either use the white basmati rice or cook the brown for 45 minutes). Thanks Paula!

From: s_w_i_d_e_r_s_k_i

On Oct 7, 2008

YUM!!! A simple yet delicious recipe. I actually tried to make it even simpler, by making it in my rice cooker. Step 1: Add all ingredients to rice cooker and cover with lid (reduce chicken stock to 1 1/2 cups). Step 2: Push the button. Step 3: Walk away for 20 minutes. Step 4: Remove lid & fluff rice with fork. Step 5: Eat! Mahalo PaulaG for sharing the recipe. It came out great!

From: *Bellinda*

On Apr 14, 2009

Very good and simple recipe. I used the butter. I was tempted to add garlic and fresh onions but am glad I didn't. It might have overpowered the saffron taste. When you pay so much for quality saffron why hide it under other flavors.

From: Peter J

On May 30, 2007

I can't describe how good this is, go out and buy the very best quality saffron you can find and use home-made chicken stock and you'll find out why saffron is so highly prized.

From: Bert's Kitchen Witch

On Jun 3, 2007

Wonderful rice dish! We loved this PaulaG!! My DH is a self confirmed "rice-head". He wants rice pretty much daily. This was excellent, and he said it should get 10 stars!!Made with pleasure for Zaar World Tour.