Dec 30, 2016

Jasmine Yellow Rice

Just looking at this picture makes my mouth water. I love rice and I love jasmine rice even more.  So I figured why not combine the foods I love the most with the flavors I love the most. So I cooked this pot of rice with rich Latin flavors and colors and the result was spectacular! I used Achiote/Annanto these terms are used interchangeably. It is a culinary spice used as a colorant but in larger amounts it imparts an earthy, peppery flavor with a little bitterness.  It can be used in place of saffron and it's a who;e lot cheaper. I personally prefer this over saffron because I believe the saffron imparts too much of a musty flavor. Traditionally it was used for much more then cooking. They also used it as cosmetics, fabric dye, body paint, sunscreen, insect repellent, and as medicine.  Interestingly enough it was also used to treat Diabetes, snakebites and epilepsy.  However,  I use it because it taste good. 

Yellow Jasmine Rice     

  • 2 Cups Jasmine rice
  • 2 tsp Achiote Oil
  • 2 tsp salt
  • 1/2 envelope of sazon (with azafran)
  • 3 cup water             

Preparation for basic recipe for Achiote coloring:   

2 Cups vegetable oil or extra virgin olive oil 
1 Cup achiote (Annato) seeds 

In a saucepan heat oil, turn heat on low, add achiote seeds and stir occasionally for 5 minutes untilo until fat turns into a rich, orange-red color. shut the fire and let cool 

strain through a colander with absorbent paper inside and pour into glass container. Store in the refrigerator and use as needed for recipes.        


Add achiote oil and salt into heated pot. Pour 3 cups of water and add 1/2 envelope of sazon.  Bring to a boil. Add rice, mix lightly.  maintain medium fire until the water evaporates almost completely.  Turn rice over a few times, lower heat and cover.  Cook for additional 15-20 min.          

Yields: Servings: 9, serving size: 1/3 cup,  Smart points: 4, Cal: 151g, Total Fat: 1g,  Saturated Fat: .1g, Cholesterol: 0,  Sodium: 517mg,  Carbs: 32g,  Fiber: 0,  Sugar: 0,  Protein: 2.7

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