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Jul 17, 2007 02:32 PM

Saffron--increasing amount in recipe

I want to double or triple a recipe for a rice salad, served room temp. Original calls for 1-1/2 cups uncooked rice, 1/4 teaspoon saffron with chopped green peppers, red onion, chorizo, currents, and parseley added after cooking.

How much saffron should I use when cooking 4-1/2 cups rice? Haven't made this recipe before and don't use saffron much. But one time I increased it and the dish tasted a little bitter. Thanks.

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  1. P. S. The recipe is called "Fiesta Golden Rice." Here is the link.

    1. If it was bitter to you, you probably added too much...Some things I can suggest would be to a)dry toast your saffron in a pan, then crush between fingers before adding to rice b)make a "tea" with the water/broth and saffron so you don't get one clump of saffron in yer tea.

      1. I wouldn't add more than 1/2 tsp - if that. I make a very large paella that calls for 3 cups of rice and only 1/4 tsp. saffron. It's plenty. Subtle is good when it comes to saffron. And I agree with sixlagogo - crumble and dissolve it in the liquid before adding to rice.