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My review
Indian Saffron Rice
CookingForDummies
"Indian saffron is richer, darker in its red-orange color then the Spanish or Italian, and gives a better flavor to rice. The saffron should always be steeped in hot water ahead of time and used as part of the liquid in the recipe. The following is a recipe prepared in the Indian manner."
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Ingredients
25 m servings 154 calsOriginal recipe yields 6 servings
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Directions
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- Steep the saffron in 1/2 cup boiling water.
- In a skillet that can be tightly covered, melt the butter over medium-high heat. Stir in the rice and salt. Cook, stirring constantly, until the rice begins to absorb the butter and becomes opaque, but do not brown the rice.
- Quickly pour in the remaining 1 1/2 cups boiling water along with the saffron water. Cover immediately, reduce heat to low, and cook 20 minutes, or until all of the liquid is absorbed. For best results, do not remove the lid while the rice is cooking.
Nutrition Facts
Per Serving: 154 calories; 4.1 g fat; 26.1 g carbohydrates; 2.5 g protein; 10 mg cholesterol; 418 mg sodium. Full nutrition
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Reviews
Read all reviews 106142 Ratings
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Most helpful positive review
1/30/2008
I used Basmati rice, replaced the water with chicken stock and added a cinnamon stick. I first heated about a 1/4 cup of stock with the saffron in the microwave for about 2 mins. Let it set fo...
Most helpful critical review
7/31/2008
Good recipe, but unnecessarily complicated. The saffron does not need to be steeped separately, nor does the water have to be boiling in order to turn out perfectly cooked and fluffy rice. I use...
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1/30/2008
I used Basmati rice, replaced the water with chicken stock and added a cinnamon stick. I first heated about a 1/4 cup of stock with the saffron in the microwave for about 2 mins. Let it set fo...
7/31/2008
Good recipe, but unnecessarily complicated. The saffron does not need to be steeped separately, nor does the water have to be boiling in order to turn out perfectly cooked and fluffy rice. I use...
11/1/2006
Like several others, I used saffron threads instead of powder. I steeped the saffron in 1/2c room temp. white wine. I used chicken bullion (veg. stock would also be a good substitute) for the ...
4/18/2004
What a great way to make flavored rice. I only used only about 1 tablespoon of butter. Instead of using powdered saffron, I went to an Indian store and purchase saffron threads, they are much ...
4/7/2007
I tripled this recipe for a dinner party and it came out great. It was the first thing to disappear from the platter and the first thing that I was complimented on by my guests. I used whole S...
2/3/2003
I agree with other reviewers that the texture of the rice did come out perfect. However, my rice also suffered from a lack of taste. Maybe because I had to use Mexican Saffron. That was all I...
8/19/2006
Excellent recipe. I topped each serving with a light sprinkle of cinnamon and toasted pine nuts as they do in a local restaurant. Scrumptious!
6/3/2002
I must say that I have never had rice turn out as fluffy and as tender as this! Mine usually sticks together and eventually turns to mush. However, I was very disappointed by the flavor. It coul...