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Indian Saffron Rice
Reviews:
July 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 used saffron threads to taste, and chicken broth rather than water. This is a perfect, pretty and understated rice side dish to complement spicier meats or main dishes.

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