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Reviewed: Feb. 15, 2008

i will try it again b/c i love the ingredients but i didnt have basmati on hand so yes, it was bland. also i had ground cardamom and couldnt find the equivalent measure to 6 seeds. also the color wasnt very yellow, perhaps my saffron was old.

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maplover

	Cooking Level: Intermediate Home Town: Atlanta, Georgia, USA Living In: Athens, Georgia, USA
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Reviewed: Jan. 13, 2008

This rice gives new meaning to the word AROMATIC! It smells great and tastes great. Much stronger saffron flavor than any restaurant I've been in yet. I used the recommended Basmati rice. I don't think it's been mentioned yet that Basmati rice benefits from being rinsed a couple of times with cold water before being cooked--it cleans off the talc that is added for shipping and storing. I've found Basmati rice in the ethnic section of the discount-foods type grocery stores or in any Arab/Indian specialty stores. BY THE WAY, the Saffron was 1/2 the price at an Indian Store than it was in an American grocery store...worth the search!

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GANGWISH


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Reviewed: Dec. 20, 2007

This looks just like a recipe that my Indian grandmother passed down to me. I also add 4-5 bay leaves at the beginning. It goes really well with South Indian dishes. And yes, basmati rice is a must!

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Reviewer:

Lin

	Cooking Level: Intermediate Living In: Chicago, Illinois, USA
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Reviewed: Jun. 4, 2007

At first I did not like the flavor of this dish, however by the end of the dish I had completely changed my mind this is a dish I will make again for sure. I did not have basmatti rice so the next time I will be sure to and see what kind of differance it makes!

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Grifo

	Cooking Level: Expert Home Town: Cragsmoor, New York, USA Living In: Valrico, Florida, USA
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Reviewed: Feb. 20, 2006

Not overly fussy to make and the extra work does make a difference. I had it with lamb kebabs. I would say that my rice was cooked and fluffy after about 20 minutes, I wouldn't leave it for 40 minutes!

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Reviewer:

JoeyEmma


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Reviewed: Dec. 1, 2005

This recipe is very tasty. I used jasmine rice but next time I will basmati. Thanks!

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Reviewer:

FLCanoeGirl


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Reviewed: Sep. 19, 2004

Basmati rice is a MUST! I used only 2 tbsp of olive oil instead. If you don't have Saffron threads 2 tsp of tumeric powder also adds a nice flavor! I also toss about 1 tbsp of sesame seeds at the beginning when I fried the spice. It goes well with just about every kind of Asian food.

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NIVES123

	Cooking Level: Intermediate Home Town: Kowloon City, Kowloon Peninsula, Hong Kong Living In: Dallas, Texas, USA
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Reviewed: Oct. 15, 2003

Takes a bit of time, but tastes INCREDIBLE. I use twice as much saffron as reccommended - awesome! Also goes great with Satay chicken recipe!

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Reviewer:

ADELAR


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Reviewed: Aug. 22, 2003

This is a tasty recipe. For those of you who find variations on this recipe bland, it is important to note that you **must** use Basmati rice to make this dish, as the Indians do. Basmati has a fairly rich, nutty flavour that contributes to the delicate spice flavours. If you are making this with regular long grain rice, yes it will be bland to some. Basmati is available in the foreign foods section of most North American grocery stores. Also one could probably stand to cut the butter down a bit if one were trying to cut calories out of this dish.

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Reviewer:

MIIST


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Reviewed: Jul. 14, 2003

I love this rice. I've made it at LEAST a dozen times and my husband has officially declared it illegal for me to make "regular" rice again. It takes a little longer than regular rice, but it's sooooo worth the extra effort! This dish is aromatic and TASTY. Do yourself and your family a favor and make this once. You'll NEVER go back. Thank you Kimber for this wonderful recipe!

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Reviewer:

Teri

	Cooking Level: Expert Living In: Irving, Texas, USA
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Reviewed: Jul. 14, 2003

Great rice! I loved it, but my kids weren't too crazy about it because of the spices. I will make it again for more adults. Easy and dosnt take too long to cook. Thanks, Kimber!

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SAMEKS


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Reviewed: Aug. 29, 2002

My family thought the flavor was pretty bland.

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Reviewer:

GREENGARG

	Cooking Level: Expert
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