Sweetened Saffron Rice

Yield: 4 Cups
Collections: Grain Indian Rice Side Dish

Featured Ingredients

Substitutes may provide a rich golden color, but Spanish superior saffron has a distinctive flavor for which there simply is no... Size Options
$11.99 Glass Jar, 1 gram
Rose water is is made by steeping rose petals. It’s unique essence is called for in Middle Eastern and Indian pastries alike. Size Options
$4.49 Bottle, 4.5 fluid oz
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Sweetened Saffron Rice Recipe

  • 1/4 teaspoon saffron threads
  • 3 cardamom pods, cracked
  • 2 tablespoons rosewater, hot
  • 2 cups basmati rice
  • 6 cups water
  • 1 tablespoon salt
  • 1/2 cup honey or sugar
  • 1/4 cup ghee, or clarified butter
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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.

Yield: 4 Cups

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1 Comment

Lynn V

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!).