Recipe by MarieRynr
This rice goes well with entrees with spicy Indian or Asian Flavours. Don't let the sugar put you off. It make the rice taste wonderful and it really is not that sweet, amazingly enough. We really enjoy this.
Top Review by UmmBinat
This is good just not as good as recipe#443553. It was hardly sweet. This goes really well with Recipe #372093. We had it with recipe#304009 & a fresh salad. I used butter instead of vegetable oil to add more flavour, soaked white Basmati rice, the regular amount of water I cook rice with & I covered the pot after it came to a boil, sea salt, to taste, Iranian saffron ground with amortar and pestle and then 1 tbs rose water added, oh dear I forgot the pistachio nuts (I think that would have added greatly to the dish so I will not star rate), plus the rest of the ingredients. Made for Welcome to Bahrain!
- 1 tablespoon vegetable oil
- 1 cinnamon stick
- 5 green cardamom pods
- 5 whole cloves
- 1 cup white basmati rice
- 1 1⁄3 cups water
- 5 -7 tablespoons sugar (I only ever use 5)
- 1⁄2 teaspoon salt
- 1 pinch saffron (1/8 tsp)
- 1⁄4 cup shelled pistachio nut, toasted
Directions See How It's Made
- Heat the oil in a medium saucepan, over medium high heat.
- Add the cinnamon stick, cardamom and cloves.
- Saute until the spices are aromatic, about 1 minute, then scoop out with a slotted spoon and discard.
- Add the rice to the pan and cook, stirring until the rice is evenly coated in oil, and beginning to toast, 1 to 2 minutes.
- Add the water, sugar, salt and saffron to the pan and bring to a boil over medium high heat, then reduce heat to medium low, partially cover the pan and simmer for 10 minutes.
- Fully cover the pan and simmer for about 10 minutes longer, until water is completely absorbed.
- Take pan off heat and let stand 5 minutes without removing lid.
- Fluff with a fork and stir in the pistachios just before serving.