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Sweet Saffron Rice
August 27th, 2007 filed under Desserts, Rice
The look and smell of saffron rice is delicious and tempting. It makes a perfect dessert for lunch or any kind of get together. You can serve this dish cold or warm.
Serves 4 to 6.
Ingredients:
- 1 cup basmati or long grain rice
- 2 tablespoons ghee or butter
- 1 3/4 cup water
- 2 tablespoons milk
- 1/2 cup sugar
- 1″ piece of cinnamon stick (dalchini)
- 1/4 teaspoon of saffron threads (kaser)
- 4 whole cloves (laung)
- 1/2 teaspoon coarsely crushed cardamom seeds (ilachi)
- Pinch of salt
- 3 tablespoons sliced or crushed pistachios and almonds (pista, badam)
- 1 tablespoon raisins (kishmish)
Method:
- Dry roast the almonds, pistachios and raisins in a pan on medium heat until the raisins puff and the nuts slightly change color. Set aside.
- Put the rice, water, cinnamom stick, and salt in a sauce pan over medium high heat.
- When the rice comes to boil, reduce the heat to low and cover.
- Let the rice cook for about 15 minutes, or until the water has evaporated.
- While rice is cooking, in a separate saucepan combine milk, butter, sugar, saffron, cloves and cardamom and bring to boil on medium heat, stir until the sugar has dissolved. Remove from the heat and set aside.
- Add the nuts mixture and sugar syrup over the rice. Fold gently into the rice with a spoon gently to avoid mashing the rice.
- Put the cover back over the rice and turn the heat on to very low. Let the rice simmer for 3 to 4 minutes. Turn the heat off and leave it covered for another few minutes before serving.
[...] Why not make Sweet Saffron Rice to celebrate? The dish is a tradition for the festival. Looking around on the Internet, I found my favorite recipe on Manjulas Kitchen. [...]
This recipe came out perfect! I tried to make this rice so many times but never came out so delicious. Thanks very much for all your recipies.
I surprise my husband every day now with different meal
About two years ago I was invited into my friend’s home. She was from Pakistan and her mother served me this dish. I was in love with it then. And now I found a really great recipe for it! I just made a batch but substituted whole cloves for 1/4 tsp ground but could go down to 1/8. Thanks Manjula!
Now on to your other recipes! Indian food is no longer intemidating!
Rachel from the USA
Dear Manjula
Thanks for all the wonderful recipes
Dear Manjula,
thank you for this wonderful recipies and the tempting smells they bring to my kitchen.
This rice fits very well into the christmas season in germany and i really enjoyed it.
But somehow i wasn’t sure about the amount of milk for the sirup and how dry the rice is supposed to come out. In the video i think you say one cup but in the recipie it says 2 tablespoons… I used half a cup, the rice was dry but still delicious.
Dear manjula
I enjoyed your sweet safron rice,it reminds me of my childhood and my mummys dishes and recipes we used to have at home.
God bless you and your family
Merry christmas and a very happy new year.
Yoseph Daniel
Israel