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1 1/2 cups jasmine rice
4 Cardamom Seed
4 Cloves, Whole
2 Cinnamon, Stick
1/2 teaspoon Fennel Seed
2 1/4 cups chicken broth
1/2 teaspoon Saffron , crushed
1/2 teaspoon sea salt
1 tablespoon oil
1. Rinse rice with cold water in large bowl,
changing water several times until it runs clear.
Drain well
througha 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. |
