Spiced Saffron Jasmine Rice

• 1 1/2 cups jasmine rice
• 4 cardamom seeds
• 4 whole cloves
• 2 cinnamon sticks
• 1/2 teaspoon fennel seed
• 2 1/4 cups chicken broth
• 1/2 teaspoon saffron, crushed
• 1/2 teaspoon sea salt
• 1 tablespoon oil

1. Rinse rice with cold water in large bowl, changing water several times until it runs clear. Drain well through a fine sieve.
2. Place cardamom seed, cloves, cinnamon sticks and fennel seeds in the center of a piece of cheesecloth or a coffee filter. Tie tightly with a long piece of string. Bring broth, spice bundle, saffron and salt to boil in medium saucepan. Set aside.
3. Heat oil in large saucepan on medium-high heat until hot but not smoking. Add rice; cook and stir 1 minute or until rice is opaque. Stir in broth mixture. Bring to boil. Reduce heat to low; cover and simmer 15 to 20 minutes or until tender. Remove from heat. Let stand 5 minutes. Remove spice bundle before serving.

jasmine rice, cardamom seeds, cloves, cinnamon sticks, fennel seed, chicken broth, saffron, salt, oil

Taken from www.food.com/recipe/spiced-saffron-jasmine-rice-314572 (may not work)