Sweet Saffron Rice (kesari Bhaat) Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
1 cup: Basmati rice, uncooked
1/4 tsp: Sea salt,
1 pinch: Saffron threads,
1/2 cup: Jaggery or light brown sugar,
1/4 cup: -Boiling water,
1 tsp: Crushed cardamom seeds,
2 cup: Water or vegetable stock,
1/4 cup: Slivered almonds,
1: Cinnamon stick,
1/4 cup: Currants,
5: Whole cloves,
2 tbsp: Canola oil,
Directions:
Place rice in a strainer and rinse with cool water until water runs
clear. Set aside.
Place saffron in a small glass bowl, add boiling water and let soak
for 10 to 15 minutes.
Stir together rice, 2 cups water, cinnamon, cloves and salt in a large
saucepan or Dutch oven. Bring to a boil. Cover, reduce heat and
simmer for 15 minutes. (Do not remove cover while cooking.) Remove
from heat and set aside.
Simmer saffron water, jaggery and cardamom in a small saucepan over
low heat until mixture forms a syrup, about 2 to 3 minutes. Pour
over rice.
Saute almonds and currants in oil only until currants puff slightly
and nuts turn lightly brown.
Gently fold into rice mixture, fluff with a fork, and serve.
Per serving: 300 cal, 4 g prot, 213 mg sod, 54 g carb, 9 g fat, 0 mg
chol, 72 mg calcium
HINT: Substitute 2 tablespoons honey or maple syrup or 1/2 cup
jaggery and reduce water or broth by 2 tablespoons.
Source: Vegetarian Gourmet, Autumn 1993 Typed for you by Karen
Mintzias
Source from luhu.jp
clear. Set aside.
Place saffron in a small glass bowl, add boiling water and let soak
for 10 to 15 minutes.
Stir together rice, 2 cups water, cinnamon, cloves and salt in a large
saucepan or Dutch oven. Bring to a boil. Cover, reduce heat and
simmer for 15 minutes. (Do not remove cover while cooking.) Remove
from heat and set aside.
Simmer saffron water, jaggery and cardamom in a small saucepan over
low heat until mixture forms a syrup, about 2 to 3 minutes. Pour
over rice.
Saute almonds and currants in oil only until currants puff slightly
and nuts turn lightly brown.
Gently fold into rice mixture, fluff with a fork, and serve.
Per serving: 300 cal, 4 g prot, 213 mg sod, 54 g carb, 9 g fat, 0 mg
chol, 72 mg calcium
HINT: Substitute 2 tablespoons honey or maple syrup or 1/2 cup
jaggery and reduce water or broth by 2 tablespoons.
Source: Vegetarian Gourmet, Autumn 1993 Typed for you by Karen
Mintzias
Source from luhu.jp