Dr Andy Bob
  • Home
  • About Me
  • American
  • Chinese
  • Dessert
  • Drink
  • French
  • Indian
  • Jewish
  • Moroccan
  • Middle Eastern
  • Southwest/Mexican
  • Spanish
  • Thai
  • Thanksgiving

Sweet Saffron Rice

1 t
¼ cup
2 cup
2 T
8 whole
2 inch
2 ⅔ cups
1 t
¼ cup
¼ cup
¼ cup
saffron threads
milk
basmati rice
ghee or butter
cardamom pods
cinnamon stick
water
salt
sugar
blanched slivered almonds (skinless will look best)
raisins
Picture
  • Soak saffron in warm milk for 1 to 3 hours
  • Rinse rice, soak for 30 minutes, drain for 20 minutes
  • Preheat oven to 300
  • Lightly fry cardamom and cinnamon in ghee in a oven proof skillet. Add rice and fry for about 3 minutes. Add water and salt and cook uncovered – stirring frequently – until all the water is absorbed.
  • Stir in remaining ingredients and bake uncovered for 30 minutes. Covering the rice while in the oven will keep it moist if you wish. I prefer the slightly dry and chewy texture it gets when uncovered.
  • note:  This will fill a 10” skillet.  Can make 1.5 recipes in a 12” skillet.
  • Yield: 8 as a side dish
  • Source: Modified from Madhur Jaffrey

Category:  Indian, Middle Eastern                                                                                                                            Modified 1/4/13
Print Friendly and PDF