Saffron rice


1 cup white basmati rice, rinsed in cold water 3 times and then drained
1/2 cup white granulated sugar
1 tablespoon ghee
3 cloves
3 cardamoms, partially crushed (with skin and seeds)
1/2 cinnamon stick, broken into two pieces
1/2 cup mixture of cashew nuts, raisins and almonds (roughly chopped)
Food color (yellow - 6 drops, red - 1 drop) OPTIONAL


In a 3 qt saute pan over medium heat, melt ghee and when the ghee has melt, add the whole spices and saute for a couple of minutes.
Add rice and exactly double the quantity of water, bring rice to a boil. Add food color as well. When the rice has come to a boil, lower heat to low and cook covered until all rice has cooked, this will take about 12 minutes more or less.
Add sugar and mix the rice lightly, continue cooking (covered), for another 3-4 minutes. Set aside.
When the rice starts to cool down, the rice will absorb all sugar, so even if it looks a bit runny now, its completely done. Serve hot.

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