Store rice in an air-tight container in a cool, dry cupboard.
Shelf Life: A minimum of twelve months.
Saffron rice can be served with or as a part of a wide variety of Middle Eastern, Indian, Spanish & Southern dishes. It pairs particularly well with ingredients like chicken, almonds, honey, pine nuts, bone marrow, seafood (especially grilled seafood & white fish), rosemary & thyme.
To cook this saffron rice, combine rice and water in a pot (1 2/3rds cup water for every cup of rice). Bring the water to a boil, cover the pot, and reduce the heat to low. Simmer the rice for twenty minutes, then remove the pot from the heat and let stand (covered) for an additional five minutes. Take the lid off the pot, fluff the rice and stir in additional ingredients and seasonings as desired, then serve.
Each cup of dry saffron rice yields approximately 2 ½ to 3 cups of cooked rice.