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.