Total Time
35mins
Prep 10 mins
Cook 25 mins

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 Nutrition

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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