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This flavorful rice is the perfect sidekick for our Bangkok turkey.

  • 2 Cups white rice
  • 2 TB. butter
  • 1 finely minced fresh shallot or 1 TB. DRIED SHALLOTS in 1 TB. water
  • 1/4-1/2 tsp. GROUND MACE
  • 1 small pinch SAFFRON, crumbled
  • 4 Cups water or chicken stock
  • 1/2 tsp. salt

Place the butter in a heavy, 2 qt. saucepan with lid. Melt; add minced shallots or rehydrated DRIED SHALLOTS and sauté over medium heat until the onion is translucent. Add the rice, MACE and SAFFRON, stir to coat for one minute. Add water or stock and salt. Bring to a rolling boil. Cover, reduce heat to a simmer, and cook until the rice is tender and the liquid has been absorbed, about 18 minutes. Turn off and let stand, covered, in a warm place until serving time. Donít stir, treat the rice gently, spooning it gently to a serving bowl or plates when ready.

Prep. time: 5 minutes
Cooking time: 30 minutes
Serves: 8

Nutritional Information:
Servings 8; Serving Size 1/2 cup (274g); Calories 220; Calories from fat 30; Total fat 3g; Cholesterol 10mg; Sodium 25mg; Carbohydrate 43g; Dietary Fiber 0g.

Shallots .4 oz. 1/2 cup jar
Mace Ground 0.9 oz. 1/4 cup jar
Saffron Superior Spanish 1/2 G jar

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