Sweetened Saffron Rice Recipe

Average Rating:

Categories: Grain, Indian, Rice, Side Dish

Submitted By: The Spice House.

Serves / Yields

4 Cups

Preparation Instructions

Steep the saffron threads and cardamom pods in the hot rosewater for at least 15 minutes. Cook the rice in the water with the salt for 8 minutes, drain and reserve the water. Pour the honey over the hot rice. Heat the ghee in a large pan. Add the sweetened rice to the ghee, pour the rosewater mixture over the top and poke 3 holes in the rice. Cover tightly, and cook for 25 minutes, or until tender.

Quick Shopping List

Superior Grade Spanish Saffron
1 gram bag in a glass jar
Green Cardamom, Whole Fancy Pods, Inner Seeds or Ground
Green Pods, in a resealable bag
1 oz.
Rose Water
4 fluid oz.

Submit Comment

Lynn V. Said:

This dish is amazingly fragrant and delicious, with a golden crust underneath. BUT, the recipe doesn't mention how much of the drained water to add back in. I put back about half of it, cooked with the lid on for 25 minutes, then the lid off for about 3 more minutes to brown the bottom a bit. This worked out fine. (Actually, used only half of everything the recipe called for except rice and water; it was wonderful!).

Make it Again? Lynn V. would make this recipe again.