Muhammar (Bahrain Sweet Rice)

This rice is an accompaniment to fish dishes in Bahrain. The rice is parboiled and then steamed.

• Ready In: 40 mins
• Serves: 8

Ingredients

• 2  cups basmati rice, washed
• 1⁄4 teaspoon saffron
• 2  tablespoons rose water
• 3  cardamom pods, cracked
• 6  cloves
• 1  cinnamon stick
• 1⁄4 cup ghee or 1⁄4 cup unsalted butter
• 1⁄2 cup sugar
•  melted butter, for serving

Directions

1. In a bowl, combine saffron, cardamom pods, cloves, and rose water; let steep while preparing the remainder of this recipe.
2. In a saucepan, bring 6 cups of water to a boil; stir in rice and parboil for 8 minutes then drain.
3. Stir sugar into the drained rice.
4. In a saucepan (use the same one), heat the ghee or butter, then add the sweetened rice; sprinkle the rose water mixture over the top.
5. Cover the rim of the saucepan with a cloth or use paper towels to form a tight seal when the lid is placed on the pan; steam over very low heat until rice is tender, about 20 to 25 minutes.
6. Transfer to a serving platter and top with additional melted butter if desired.