Saffron Jasmine Rice
Please note about pricing: our online store is still under construction, and prices are subject to change when you visit our store. If you want to confirm pricing before you visit, please call us at 315-536-0836.
Original price was: $4.49.$3.99Current price is: $3.99.
Priced per lb.
INGREDIENTS:
Jasmine Rice, Canola Oil, Sea Salt, Maltodextrin, Dried Onion, Dried Roasted Garlic, Turmeric, Butter Powder (butter [cream, salt], dry buttermilk), Buttermilk Solids (whey solids, buttermilk powder, nonfat dry milk), Black Pepper, Annatto Seed (color), Natural Butter Flavor, Saffron, Beta Carotene (color).
Contains Milk.
Processed on equipment that also processes: Crustacean Shellfish, Egg, Fish, Milk, Peanut, Sesame, Soy, Tree Nuts (Almond, Brazil Nut, Cashew, Coconut, Filbert (Hazelnut), Macadamia Nut, Pecan, Pine Nut, Pistachio, Walnut) and Wheat.
Saffron Jasmine Rice is a beautifully aromatic and flavorful side dish designed to elevate everyday meals with a touch of elegance. Crafted with premium jasmine rice, this blend offers a naturally fluffy texture and delicate floral aroma that cooks up light and tender every time. A mild buttery flavor creates a smooth, comforting base, while hints of onion and garlic add savory depth. Subtle notes of black pepper provide gentle warmth, and a generous amount of saffron infuses the rice with its signature golden color and rich, distinctive character.
Made without preservatives, artificial colors, or artificial flavors, this rice blend delivers clean, authentic taste you can feel good about serving. Its refined yet approachable flavor profile makes it a versatile complement to a wide variety of cuisines, including Oriental, Central American, and Continental dishes. Pair it with grilled chicken, seafood, vegetables, or hearty stews, or serve it as a fragrant base for your favorite sauces and entrées. Whether for a simple weeknight dinner or a special occasion, Saffron Jasmine Rice brings irresistible aroma, vibrant color, and satisfying flavor to every plate.
