My family loves Mahatma's Saffron Yellow rice, but I don't love the sodium content! This is close enough that my family doesn't know the difference, but I do... oh well, I shall perfect it in time.
- Combine everything and store in an airtight container.
- TO PREPARE:.
- In a saucepan; combine the rice mix, 2 cups of water and 1 t. oil. Bring to a boil over high heat, stirring frequently.
- Reduce heat to low and simmer, covered, for 20 minutes or until rice is done.
This reciped gets four stars with an asterisk, because it really is a 5-star recipe if the spices were doubled. It took a few times making it to get the flavor up where our family wanted it by doubling everything but the rice. Once we did that, it became a family staple, we make it all the time! I make the spice mix in bulk, stored in small containers to mix with 1 cup of dry rice at a time, rather than pre-mixing in the rice. The hardest part is just measuring out the ingredients. With the spices already mixed, this is just as easy as making a package of Mahatma! Thanks, this is excellent.
We loved this just as it was and oh so easy to make, I premixed the spices with rice in the morning and left them in the pot with lid on and all I had to do was add the water (I used hot water from the kettle) and all done in under 30 minutes, thank you TattooMamaof2, made for Name that Ingredient tag game.
While it isnt as close to Mahatma's Yellow Rice Mix as I had hoped, it certainly got me started in the right direction. So I added some celery seed, Goya Sazon Seasoning and a little chicken bullion. I also added a pat of butter just as the original mix says. I think I may be very close to the packaged mix...