By PaulaG on March 23, 2005
Photo by Annacia
Photo by Annacia
"This is easy, simple and wonderful. The original recipe which was printed in the Spring 2005 Penzeys catalog, calls for long-grain rice; however, I liked it much better with basmati. Also, the original recipe called for minced onion but I found it worked very well with dried onion. I indicated that the butter is optional, because I did not add it."
Serving Size: 1 (171 g)
Servings Per Recipe: 4
"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 recipe#468517#468517 and recipe#256059#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."
"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."
"This was so flavorful and went perfectly with Tarragon Chicken!!! Thank you!"
"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!"
"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."
"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 Recipe #328467. Thanks for posting, this will go into my Best of 2012 cookbook."
"Nimeshiba sana. (I am full.) Kwaheri! (Goodbye!) See? As a result of my ZWT7 travels, I am, essentially, bilingual!"
"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!"
"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. SautÃ© 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."
"I love this rice, and I'm not a rice person unless it's covered in sauce. I used jasmine rice, onion powder, about a tsp of powdered saffron (it's what I had), threw it in the rice cooker, turned it on and then let it sit on warm for at least an hour once done before eating. Yummy!!"
"Just what I was hoping for. I only had brown basmati rice, so I used a medium grain rice and it worked out fine.Thanks for posting the recipe."
"My take, 2cups long grain white, 1 14oz. can fat free chicken broth, saffron, 1T. butter, minced onion and garlic, small can mushroom stems and chunks drained, salt to taste. All in rice cooker and push the button. Wonderful side, first tried with grilled lamb chops. Lite and fluffy rice the way it's meant to be. Yum."
"This was my first time using saffron. I did follow other reviewers and cooked the onion with the butter prior to adding the other ingredients. (important to make sure your basmati rice is thoroughly rinced and left to drain prior to adding to the pot, it makes for a much fluffier rice). Next time I will add garlic. Some of the fire roasted tomato from my chicken ended up mixed in with the rice and this was a nice addition as well so may do this purposely the next time I make it. Thanks for a great recipe Paula"
"Great recipe, the only thing I change was heating a bit of the stock and letting the saffron soak for an hour and tossed it all in the rice cooker as IngridH did. I was taught that you should do this with saffron to bring out the flavor, it had lovely saffron flavour and bright yellow colour as result. We had it with some broiled fish and pico de gallo so not only did it add flavor, it added colour to the meal. Thanks!"
"These few, very quick, additions make a big impact on plain rice. I used veg broth and cut back on the water just a bit since white basmati is usually 1:1.5 - worked well and tastes nice without being overpowering. Using fresh onion would make this a 5 star for me, but of course it wouldn't be as quick and easy as it was."
"Fresh and tasty. I let the saffron soak in the chicken stock for a little before I added the rice. Threw it all into my rice cooker and enjoyed! Thanks Paula! Made for ZWT8 trip to India."
"This was a simple, easy-to-prepare dish that delivered a lot of flavor! I ended up using jasmine rice, since I was out of basmati. I was also out of chicken stock, and used vegetable stock in its place. I did add the butter with the dried minced onion, salt, and a generous pinch of saffron. The rice cooked perfectly, and was a beautiful shade of golden yellow. More importantly, it tasted wonderful, and was the perfect accompaniment to our curry dinner. Made for ZWT 8."
"Easy and delicious! Made for ZWT8, The Fearless Red Dragons."
"Very good rice. It was flavorful without being overly seasoned; went well with recipe#243805 243805 which was loaded with spices/ flavor. Made for ZWT8."
"GREAT flavor for a rice dish. I made this to go along with some chicken kabob and it was perfect. Thank you for sharing this recipe with us."