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Yield – 4 quarts Prep time 30 minutes Cooking time 30 minutes You will need to have the skill of multi-burner task-master to keep to the cooking time frame. Start the water boiling while you wash and soak the rice, and currants. You need two pots, a 6 quart, and a 4 quart. I used a very heavy 1960 Presto 6qt pressure cooker as my rice pot with a vented splatter shield for the vented lid because none of my newer pots were heavy enough for this quantity of rice. I have a nonstick 4 qt pot that I used for the milk. A heavy wooden spoon or heavy wooden spatula to fold the milk into the rice is also helpful. If you don’t like currants, leave them and even leave the cinnamon out too. However, I strongly suggest keeping the cardamom. I spice and clarify my own butter three or four pounds at a time to stock my kitchen with because the seasoning in store bought Ghee is just too heavy. If you don’t have clarified butter and use regular butter or store bought Ghee in this recipe you are on your own and the taste will be off. Clarifying butter is easy – stick a block of butter in a Pyrex pan in a 200 degree oven for ½ an hour. Skim off the crust, add spices such as cinnamon, cardamom, turmeric, etc. strain using cheese cloth and a common strainer into a jar and refrigerate. Be sure to not have any water in the clarified butter or it will mold and turn black. I put the clarified butter in glass for long term and will leave one out overnight to get to room temp to portion out 4ozs at a time in a small plastic container for the week and leave it in the cupboard. I usually have ready-to-go soft clarified butter for sautéing onions or other GP.
Units: US | Metric
Serving Size: 1 (258 g)
Servings Per Recipe: 16
The following items or measurements are not included:
vanilla bean seeds