Saffron and fragrant spices add vibrant color and flavor to jasmine rice.
10m
PREP TIME
25m
COOK TIME
187
CALORIES
9
INGREDIENTS
Servings: 6 (2/3 cup)
Ingredients
- 1 1/2 cups jasmine rice
- 4 McCormick Gourmet™ All Natural Whole Cardamom Pods
- 4 McCormick Gourmet™ All Natural Whole Cloves
- 2 McCormick Gourmet™ Organic Saigon Cinnamon Sticks
- 1/2 teaspoon McCormick Gourmet™ Organic Fennel Seed
- 2 1/4 cups chicken stock
- 1/2 teaspoon McCormick Gourmet™ All Natural Spanish Saffron, crushed
- 1/2 teaspoon McCormick® Sea Salt Grinder
- 1 tablespoon oil
INSTRUCTIONS
- 1 Rinse rice 3 times with cold water or until water is 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 stock, 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 stock 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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