12 Reviews of Saffron Rice

From: Anu

On Dec 4, 2002

WOW!!! This is downright addictive, and just so perfectly flavoured! The only thing I changed was in using a little less saffron... darn expensive thingies! I used the optional peas as well. Gawsh Sue, I'm gonna make this a LOT! Thanks a million!

From: Dreamer in Ontario

On Jun 30, 2008

I loved the aroma while this was cooking. I didn't have cardamom pods so I substituted ground. We found the clove flavour to be a bit too strong for our tastes so in future I'd reduce the number of cloves. Made for ZWT4

From: HeatherFeather

On Feb 9, 2003

Very good rice! A lovely scent wafts through the house as this cooks and I really enjoyed the taste very much. This has a very attractive color and a nice blend of flavors. The directions are very clear and easy to follow. Next time, for personal preference, I will reduce the amounts of both the pepper and the onion, as I felt there was too much of both. Still, I enjoyed this very much and would make this again.

From: Peter J

On Jun 28, 2008

A very enjoyable rice that I served along with Bobotie (Beef Pie). I thought that crushing the cardamon pods might have been worthwhile, it didn't seem to impart a lot of flavor over the fairly short cooking time.

From: Charishma Ramchandani

On Dec 14, 2002

This is one truly ADDICTIVE rice that must really be eaten with your fingers if you want to relish each grain to the fullest. I made it for lunch this afternoon. Oh my gosh! - The aroma of the spices was wafting through my kitchen and it reached every single corner of my house. It got everyone bang on time to the lunch table My mom was the happiest with that because usually we all dilly-dally as far as timing is concerned I made this rice using 1/2 tsp. saffron threads(good to eat in the winter/cooler months due to its heat producing capabilities, and I hope many try this recipe in this season), 1 tbsp. cooking oil(I use Sunflower), 2 medium-sized onions, 1 cup basmati rice, 4 whole cloves, 2 green cardamoms, 1/2 tsp. black pepper, 1/2 cup boiled greenpeas and 1 tsp. salt . I soaked the saffron threads in 2 1/2 cups of water instead of just 1/2 cup and I allowed it to come to a boil. Thereafter, I used it in step 4 of the recipe(I did not add water again as mentioned in step 4). I also tossed in the greenpeas(boiled) in step number 4. The rice was a beautiful golden yellow colour. I topped it with a dollop of low-fat yogurt and mmmmm, I was in rice-yogurt heaven! Also, I must tell you that my very picky brother made me feed him this rice(nobody believes he is 18!) LOL. He really loves this rice and did a happy dance around the table(actually, on his chair! Haha- good thing the chair is still in 1 piece, ROFL). He demands to have this rice more often and says its even more special when big sis(me) feeds it to him Mom and dad also loved it. I also created a "Veggie Lentil Salad" (please check my recipe posted separately) and this rice tastes excellent with the salad as well. I tossed in some of the salad into this rice and lo and behold, there was a crunchy- munchy side dish created all on its own! Thank You, Aunty Sue, for sharpening my creative side this afternoon It goes without mentioning that this will be a regular on our table and we'll always send warm and loving thoughts your way when we eat this!

From: Diane R

On May 14, 2005

Delicious! We didn't have cardamom pods, so I used 1/2 t. ground instead. Took the advice of other reviewers and used less onion chopped in smaller bits (1/2 onion). The neighbors were surely salivating as the smell while cooking is divine. I agree on eating it with fingers, as the left-over was picked at for some time after the meal! Makes a generous amount. We had ours with chicken satay and grilled veggies-- fab!

From: No MSG!

On Jul 13, 2005

Nice rice dish. I omitted the cloves as my husband does not like his saffron to be over powered by other flavors. Next time, I will cut down on water, perhaps to 2 1/2 cups total instead of draining which I neglected to do.

From: sugarpea

On Feb 10, 2004

The best saffron rice I have ever made. Only change I made was to reduce the pepper to 1/2 tsp. Next time I'll reduce it to 1/4 tsp and I'll use less onion and chop it.

From: Notingham Kathleen

On May 28, 2009

Lovely fluffy rice, very easy too. I used tumeric instead of saffron and it turned out brilliantly. Cheers for the post

From: Ravenseyes

On Jun 25, 2008

might have used a few more spices but the overall taste was great!! made for ZWT4