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This was fantastic! I made this using fresh onion and a minced garlic sauteed in the butter first then adding the rice. I also had part of a tomato that I diced up and added to the rice at the end. Served this with Jamie Oliver's Broccoli Salad#468517 and Lime Salmon Fillets#256059 and asparagus....we had a wonderful dinner and I will definately make this again. Another winner for my Favorites of 2012. Thank you for posting the recipe.

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mama smurf March 04, 2012

I really liked this rice! I used plain long grain white rice, homemade chicken stock, Penzey's onion flakes (since that was where the recipe came from) and a healthy pinch of saffron threads, which I let sit in the heated chicken stock for a few minutes before tossing the whole mess into my rice cooker. It came out beautifully- the rice grains were tender and separate, the saffron flavor really came through. The only possible change I would make is to add some garlic, in imitation of a local restaurant that I love where EVERYTHING is heavily garlicked. Made for ZWT6.

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IngridH June 09, 2010

This was so flavorful and went perfectly with Tarragon Chicken!!! Thank you!

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Pryjmaty June 06, 2014

I served this a sidedish and came out delicious.<br/>Even for people in a hurry this could be a good way to prepare rice as the dried onion makes it easier, faster and special.<br/>I have a double a pot with double walls and cover whitch I use as ricecooker; after bringing it to simmer (low simmering) I could let it sit and after the required time it was done.<br/>Perfect and delicious!

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awalde April 05, 2013

Thanks for sharing this lovely recipe Paula. The rice had a wonderful texture and tasted fabulous. We really enjoyed this quick and easy to make dish. I garnished the rice with some additional saffron threads. It was a great side served with your Honey Ginger Carrots and baked chicken.

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Baby Kato March 03, 2012

This is the best tasting rice dish, the chicken stock and onion flakes add a great depth of flavor to a already great tasting Basmati rice. I served this topped with Shrimp Addie. Thanks for posting, this will go into my Best of 2012 cookbook.

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Papa D 1946-2012 February 07, 2012

Nimeshiba sana. (I am full.) Kwaheri! (Goodbye!) See? As a result of my ZWT7 travels, I am, essentially, bilingual!

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gailanng May 28, 2011

I loved how easy this was to make! I made just as directed, including the butter, as I had a lonely one TBL in the fridge. The flavor was outstanding. I love saffron so used about a pinch & a half. My rice didn't get thoroughly cooked by the time the liquid was gone & our chicken was done, but we still enjoyed it. Thanks for posting, PaulaG! Made for ZWT-6 Team Xtra Hot Dishes!

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**Tinkerbell** June 09, 2010

I was about to submit the recipe as printed in Penzeys Spring 2008 catalog. As you said, Penzeys recipe calls for 1 cup long grain white rice and 1 tablespoon finely minced onion, optional. Penzeys directions don't call for rinsing the rice. They say place butter and minced onion in a heavy quart saucepan. Sauté over medium heat until onion is translucent. Add rice, saffron, water or stock and salt. Bring to a rolling boil. Cover, reduce heat to simmer. Cook until rice is tender and liquid is absorbed, about 18 minutes.

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Ann Marie F February 22, 2010

Simple and beautiful recipe. You cannot go wrong with the classic. Once you start cooking with saffron you realise what a difference just a few strands can make.

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UZspice February 03, 2015
Classic Saffron Rice