Saffron Rice

I would not make this recipe again. I was expecting a light and fragrant rice, instead o got an overly buttery and burnt onion flavor. It may be my cooking, but I followed the directions and I think it went wrong in step 1, “Reduce heat to medium-low, and continue cooking and stirring until the onion is very tender and dark brown, 15 to 20 minutes more.” Not only did the “dark brown” onion make it taste burnt, but there was no other flavor added besides parsley. I do not recommend this recipe, a serious waste of rice and expensive saffron. I should have know when they suggested adding food coloring. SMH!

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 flavor and color. I cooked the rice in chicken broth, again adding more flavor, and used an extra pinch of saffron (love the stuff). The food coloring wasn't necessary. This paired perfectly with Sea Bass Cuban Style, the recipe also from this site.

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 flavor and color. I cooked the rice in chicken broth, again adding more flavor, and used an extra pinch of saffron (love the stuff). The food coloring wasn't necessary. This paired perfectly with Sea Bass Cuban Style, the recipe also from this site.

This was really good! I doubled the recipe but not the butter. Also used onion powder for my kids sake; didn't add the food color! Thanks!

This was just ok - nothing special. It was quite easy to make though. I used 1 tbsp. of olive oil - 8 tbsp of butter is way too much. I did not like the idea of using food coloring in a "healthy" side dish, but I did want to get an authentic yellow color to the rice - I ended up sprinkling about 1/2-1 tsp of turmeric into the pot - and this achieved the desired color.