Saffron Yellow Rice Mix

Great recipe. I have tried it twice and it's perfect. I use a rice cooker and it is fluffy every time. One note is that I find makes saffron more buttery, is how I grind my saffron. I put the 3 strands of saffron into my mortar, add a bit of the salt, grind it and then add water and grind it thoroughly, so all the strands dissolve. I let it rest for 5 minutes and add the rest of the salt, but I do not grind it again. After I pour it all into the rice maker with the other dry ingredients, I take a bit of the chicken stock (sorry, I rarely use water unless I'm making sticky rice) and pour some of the measured amount into my mortar, so I'm sure to get all those lovely tiny strands. This recipe is so buttery. And no preservatives!

This reciped gets four stars with an asterisk, because it really is a 5-star recipe if the spices were doubled. It took a few times making it to get the flavor up where our family wanted it by doubling everything but the rice. Once we did that, it became a family staple, we make it all the time! I make the spice mix in bulk, stored in small containers to mix with 1 cup of dry rice at a time, rather than pre-mixing in the rice. The hardest part is just measuring out the ingredients. With the spices already mixed, this is just as easy as making a package of Mahatma! Thanks, this is excellent.

There was real talent creating this copycat recipe. My particular talent is usually dropping my cell phone in the toilet. 5 stars good!

I absolutely love making this recipe, and we definitely double the seasoning to the rice, except the salt:) Quick question! We're moving over to brown rice. Is there anything we should do differently in terms of water and timing?

I have always loved Mahatma! At first bite I thought I should've doubled the spice mix like Gatorbek, but I couldn't quit eating it after adding just a bit more salt. I usually rinse my Jasmine rice 3-4 times before cooking it, so I'll just store the seasonings separate from the rice. Thanks for a great recipe!