Choose 10 or 60 lbs
White (jasmine) rice, paprika, turmeric & saffron powder.
Saffron is one of the most luxurious spices in the world, prized for its ability to infuse foods with a rich, earthy flavor and incredible yellow color. One of the most common uses for saffron is infusing flavor into jasmine rice.
Saffron rice is often featured in the cusines of the Middle East, India, Spain and the American South.
While chefs often make saffron rice from scratch by cooking jasmine rice with saffron threads, many home cooks prefer this easy to use version, which flavors and colors the rice with a combination of paprika, turmeric, and powdered saffron.
Store saffron rice in an air-tight container in a cool, dry place.
Twelve months or more.
RECIPES & TIPS
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.