Total Time
Prep 5 mins
Cook 30 mins

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.


  1. Combine everything and store in an airtight container.
  3. In a saucepan; combine the rice mix, 2 cups of water and 1 t. oil. Bring to a boil over high heat, stirring frequently.
  4. Reduce heat to low and simmer, covered, for 20 minutes or until rice is done.
Most Helpful

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.

Gatorbek February 23, 2013

I have always loved Mahatma! At first bite I thought I should've doubled the spice mix like Gatorbek, but I couldn't quit eating it after adding just a bit more salt. I usually rinse my Jasmine rice 3-4 times before cooking it, so I'll just store the seasonings separate from the rice. Thanks for a great recipe!

Kelley52 January 03, 2016

Simply delicious, thanks so much for sharing! Don't know why it's taken me 2+ years to rate this. It goes so quickly in our house; I prepare a double batch to enjoy throughout the week for lunch at work. Personal preference: brown jasmine rice in place of white rice; cooked for 45 minutes. Sometimes I'll stir in thawed, uncooked shrimp and frozen green peas during the last five minutes for the flavors of my favorite part of Spanish paella.

IrishEyes.NYC September 26, 2015