5 Reviews

I had forgotten how much I LOVE complex (but not difficult) Middle Eastern recipes. This is outstanding. THANKS FOR SHARING UmmBinat

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pmegeed December 05, 2010

This came out beautiful. Crispy, sweet and so yummy. I used 1/4 teaspoon cardamom. I used Date Syrup for the date syrup ingredient. Delish!

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Rita~ January 19, 2011

Definitely five stars, this is SO good! I used organic date syrup and ghee - wonderful side to Fish in Persian Sweet-And-Sour Sauce. Will make this again for sure, thanks for sharing!
Made for Welcome to Bahrain / N*A*M*E Forum.

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Mia in Germany April 25, 2012

Good grief, I burnt the rice. I wasn't being careful. Will try again and I think part of the problem was we have a highly efficient gas stove top and for that reason I will lower the heat to simmer and cook for 10 minutes remembering to check the rice at that point. I'll be back by the end of the month to re-review and star rate. Update: 21 April 2012 Success! Loved it! Heat was lowered the last 10 minutes to low and no burnt rice! To loosen the rice from the bottom of the pan, first I filled a 9" round Pyrex pie pan half full of water and submerged the pan. Worked perfectly! Served with simple roasted chicken and pan grilled asparagus. Reviewed for NA*ME March.

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COOKGIRl April 21, 2012

I LOVED this rice. The spices (I followed exactly, grinding my cardamom pods, etc) and the date syrup (like Rita I made date syrup which was delicious though more like a paste than a syrup) gave this buttery rice a marvelous flavor and the crunchy bits from the crust were heaven. My crust was not all it should have been--next time I hope it will be picture-worthy but it couldn't taste any better. I did use brown basmati rice. Great recipe!!!! Thanks, Umm.

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Chef Kate June 23, 2011
Bahraini Sweet Rice (Muhammar)