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 cup rice
- 1 teaspoon onion powder
- 1⁄4 teaspoon garlic powder
- 3 saffron strands, ground
- 1⁄4 teaspoon turmeric
- 1⁄4 teaspoon cumin
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon sugar
- 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.
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!
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.