Saffron Rice

Mmmm, rich and creamy and delicious! Pretty and colorful too! I used half the amount of butter called for and it was plenty. Rather than dried parsley I used fresh, which added great fresh flavo...

it would be better to grind the safron prior to adding it. otherwise it won't unfold it's yellow colour. also there is no need for artificial food colouring when using saffron.

This is very exquisite. It really celebrates the saffron. It's ok to cut back on the butter and to use different flavors of broth or stock. Fresh parsley is better than dried. Really a great ...

I used a mixture of butter and olive oil(1Tbsp each) and used chicken stock instead of water. Heat chicken stock and allow saffron to "bloom" in the stock for a few minutes. I used basmati ric...

I changed the recipe a bit and the results were absolutely DELICIOUS! I used less butter (6 tbs) and I added thinly sliced smoked portuguese sausage. I sauteed the onions and sausage for about 2...

Just bought saffron for the first time yesterday,so had to try this recipe w/it. I used 1/2 a small onion, & olive oil instead of butter ( 2 Tbsp.) also, chicken stock, not water, cause that's w...

Great but I used butter instead of margarine and chicken broth instead of water. I skipped the food color as well.

Really Yummy!!! I only added about 4 tablespoons of butter which turned out fine. I didn't have any parsley so I omitted it. I did however add a pinch of curry and cumin. I used basmati rice w...

This is delicious! I don't often make plain white rice anymore as a side since finding this easy, somewhat sinful recipe. It's more than ok to cut back on the butter to at least half. I also us...