Wash sweet rice a couple of times until water isnt too cloudy. Strain out water and set aside.
To a pan over medium heat, add a little oil, minced garlic, ginger and onions. Cook until onions are translucent. Stir often, do not let garlic burn.
Once onions are translucent add sweet rice to your pan. Toast rice slightly, about 2-3 minutes. Stir often so rice does not stick to pan.
Add 10 cups of water and bouillon to the pan. Stir well to combine.
Allow mixture to come to a slight boil.
Once it boils, add saffron, pepper and salt. Stir to combine. Lower heat to keep a gentle simmer. Keep stirring.
Cook until rice is cooked/soft. For us, that took about 15 - 20 minutes. Test your rice before turning off heat.
Once rice is cooked, serve hot (be careful) and eat as is or use optional toppings