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!
- 1 1⁄2 cups jasmine rice
- 4 cardamom seeds
- 4 whole cloves
- 2 cinnamon sticks
- 1⁄2 teaspoon fennel seed
- 2 1⁄4 cups chicken broth
- 1⁄2 teaspoon saffron, crushed
- 1⁄2 teaspoon sea salt
- 1 tablespoon oil
- Rinse rice with cold water in large bowl, changing water several times until it runs clear. Drain well through a fine sieve.
- 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.
- 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.