• We’re currently investigating an issue related to the forum theme and styling that is impacting page layout and visual formatting. The problem has been identified, and we are actively working on a resolution. There is no impact to user data or functionality, this is strictly a front-end display issue. We’ll post an update once the fix has been deployed. Thanks for your patience while we get this sorted.

Saffron rice - food of the gods

Page 2 - Seeking answers? Join the AnandTech community: where nearly half-a-million members share solutions and discuss the latest tech.
LOL rice noobs

best tasting rice is brown rice if properly cooked

nothing else even comes close

MSG is not bad for you since it's just a sodium and a glutamate together. A lot of MSG can impart a strong taste which can be unpleasant. A little bit of MSG is unnoticable and makes foods taste better.
 
Whatever you say chief.

Brown rice is popular with the health nuts but it takes forever to cook and tastes like it has too high of a water content most of the time that I make it. If I spend an hour cooking something it had better be freaking delicious.
 
spidey07 said:
I can eat this every single day. My wife knows to keep at least 5 packets in the house at all times. If I could get a deal on a 50 pack case I'd be all over it. So savory, so flavorful, goes with anything. So easy to make and yet so much flavor.

I know we've got many rice purists here so what do you say about this ambrosia from a foil pouch?

Oh, and we also keep MSG around to cook with. Shit does wonders for rice.

126150032_200x200.jpg
Click to expand...

How much Saffron is in that? It's pretty low down on the list of ingredients.

And it's already got MSG in it, you don't need to add any more.

I'm gonna go out on a limb and say that stuff is cheap crap for people who can't be arsed to learn to cook.
 
Last edited:
Cerb said:
I doubt the little bit from seaweed is going to make that much difference.

I like rice, but that's a meal's worth of effort for a side. Maybe worth it if it's feeding several people?
Click to expand...

Make an easy main dish like steak. Besides, the whole point of cooking is buying quality tools in my kitchen, wearing my bad ass apron, and beer with every meal as my reward for pounding out awesome meals time after time.

Adding that recipe to this weeks meal plan. My wife and our 2 year old eat pretty damn well 😀
 
eits said:
yeah, i dunno what that bullshit is in the package in the op, but this is the ONLY way to make saffron rice.

you don't even know saffron rice until you've had persian rice.
Click to expand...

I mean, this sounds incredible right here. I like rice and all but I've never had the persian kind. Looks legit!
 
spidey07 said:
I can eat this every single day. My wife knows to keep at least 5 packets in the house at all times. If I could get a deal on a 50 pack case I'd be all over it. So savory, so flavorful, goes with anything. So easy to make and yet so much flavor.

I know we've got many rice purists here so what do you say about this ambrosia from a foil pouch?

Oh, and we also keep MSG around to cook with. Shit does wonders for rice.

126150032_200x200.jpg
Click to expand...

is this made w/safron spice.. the one that cost a bazillion $ per oz?
 
JEDI said:
is this made w/safron spice.. the one that cost a bazillion $ per oz?
Click to expand...
Yes. Dixie Lily's is better, IMO, as well (it's like comparing Maruchan to Mama--neither are like a real meal made from scratch, but Mama is way better).
 
notposting said:
Quick question: Wouldn't steeping the saffron like that transfer the flavor to the water? Do you stir the small amount of water into the rice also?
Click to expand...
Yep, that's why it's good to keep the volume of water low, just enough to release and spread the saffron flavor.
 
JEDI said:
is this made w/safron spice.. the one that cost a bazillion $ per oz?
Click to expand...

Mahatma Saffron Yellow Rice Ingredients - from Mahatma website
Enriched Long Grain Rice [rice, niacin, iron (ferric orthophosphate), thiamin (thiamin mononitrate), folic acid], Saffron Yellow Seasoning [Salt, Sugar, Dehydrated Onion, Monosodium Glutamate, Turmeric, Garlic, Corn Starch, Spices, Safflower, Saffron, Silicon Dioxide (Prevent Caking)].
Click to expand...
Safflower flowers are occasionally used in cooking as a cheaper substitute for saffron, and are thus sometimes referred to as "bastard saffron". - Wikipedia
Click to expand...
While there is saffron in the mix, it ain't a whole lot of saffron.
 
Cerb said:
Yes. Dixie Lily's is better, IMO, as well (it's like comparing Maruchan to Mama--neither are like a real meal made from scratch, but Mama is way better).
Click to expand...

thx.. now i must try safron rice just out oif curiousity
 
I've eaten saffron rice, and it's not very good in my opinion. I much prefer rizzoto with chopped mushrooms and a little cayenne pepper.
 
Crono said:
Good basmati and jasmine are better, but yellow rice isn't bad in terms of flavor.
Click to expand...

I got some Dynasty jasmine rice the other day that was cheap. think a small 32 onz bag was $1.50. it was really good.

it came out perfect and was good to eat.

I gotta find a good jasmine rice in about 3lb bag that's not to expensive.
 
Even though this upsets you rice elitests, I eat the same kind of easy to make Saffron rice because it's easy to make. You can keep all your double boiling and whatever nonsense got posted above. I just toss some in a rice cooker with some water and press a damn button and I get something that's more tastier than just white rice.
 
Cerb said:
I doubt the little bit from seaweed is going to make that much difference.

I like rice, but that's a meal's worth of effort for a side. Maybe worth it if it's feeding several people?
Click to expand...

it takes about as long as it takes to cook the rice. there's just some minor side stuff that you need to do for it. not too complicated.
 
Excelsior said:
I mean, this sounds incredible right here. I like rice and all but I've never had the persian kind. Looks legit!
Click to expand...

chelokabab_soltani.jpg


droooooool

the purple stuff you see in the shaker is sumac ("somagh")... it's a sour seasoning, but when you mix a little bit of it in the rice, not only does it add a sour element to the dish to bring it all together, it causes you to salivate more, so you can taste the flavors of the food more. it's SO good.

one of the things i love so much about persian food is how it forces people to taste the delicious and unique flavors. it isn't like indian or pakistani or ethiopian or lebenese cooking or anything...

you know how ethnic cuisines can easily be summed up by a couple staple spices/flavors used in their cooking? for example, chinese = soy sauce and garlic... mexican = chilis and tomatoes... indian = curry and chickpeas... greek = feta and olives... american = canola oil and beef. persian = saffron and rosewater.

to all who are reading this, i urge you to go try some persian ice cream... find a persian restaurant nearby and try it. i can almost guarantee that you'll love it. it's an exotic and pleasant flavor you've never had before.
 
Nintendesert said:
Even though this upsets you rice elitests, I eat the same kind of easy to make Saffron rice because it's easy to make. You can keep all your double boiling and whatever nonsense got posted above. I just toss some in a rice cooker with some water and press a damn button and I get something that's more tastier than just white rice.
Click to expand...


Nothing wrong with that, I do it quite a bit.

I just dont go "OMG packet rice with pretend saffron in is the most amazing thing eva!!!11!"
 
Those bags are always disappointing. There is nothing quite like the flavor of real saffron. It's very expensive so I don't keep in on the spicerack (a small vile of decent stuff will cost $15-$20, but it's very potent). It's kind of like truffles--not really another flavor to compare it with.
 
You must log in or register to reply here.

TRENDING THREADS

Back
Top