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Saffron and fragrant spices add vibrant color and flavor to jasmine rice.
1 1/2 cups jasmine rice
4 McCormick Gourmet™ Cardamom Pods, Whole
4 McCormick Gourmet™ Cloves, Whole
2 McCormick Gourmet™ Cinnamon Sticks
1/2 teaspoon McCormick Gourmet™ Fennel Seed
2 1/4 cups Kitchen Basics® Original Chicken Stock
1/2 teaspoon McCormick Gourmet™ Saffron, Spanish , crushed
1/2 teaspoon McCormick Gourmet™ Sicilian Sea Salt
1 tablespoon oil
Rinse rice 3 times with cold water or until water is 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 stock, 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 stock 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.
(Amount per serving)