Spiced Saffron Jasmine Rice |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 4 |
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When I was a little girl, I thought Jasmine was the name of the girl who sold the rice - because it was the only kind of rice we ever had at home. When I married and started cooking, I found out the hard way why Mama never used anything else! Ingredients:
1 1/2 cups jasmine rice |
4 cardamom seeds |
4 whole cloves |
2 cinnamon sticks |
1/2 teaspoon fennel seed |
2 1/4 cups chicken broth |
1/2 teaspoon saffron, crushed |
1/2 teaspoon sea salt |
1 tablespoon oil |
Directions:
1. Rinse rice with cold water in large bowl, changing water several times until it runs clear. Drain well through a fine sieve.
2. Place cardamom seed, cloves, cinnamon sticks and fennel seeds in the center of a piece of cheesecloth or a coffee filter. Tie tightly with a long piece of string. Bring broth, spice bundle, saffron and salt to boil in medium saucepan. Set aside.
3. Heat oil in large saucepan on medium-high heat until hot but not smoking. Add rice; cook and stir 1 minute or until rice is opaque. Stir in broth mixture. Bring to boil. Reduce heat to low; cover and simmer 15 to 20 minutes or until tender. Remove from heat. Let stand 5 minutes. Remove spice bundle before serving.
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