Sweet Rice
Indulge in the rich and aromatic flavors of Sweet Rice, a classic dessert that combines the delicate fragrance of basmati rice with the luxurious creaminess of whole milk, sweetened to perfection with sugar. Enhanced by the exotic notes of saffron, green cardamom, and cloves, this recipe is a celebration of traditional flavors. Ghee adds a velvety richness, while sliced almonds and plump raisins provide delightful texture and sweetness. A dash of rose water, if desired, elevates this dish to a whole new level of sophistication. Perfect for festive occasions or a comforting treat, this easy-to-make, one-pot delight can be served warm or chilled, making it an irresistible crowd-pleaser. Learn how to create this beautifully spiced and subtly flavored Sweet Rice in just 40 minutes!
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Recipe Information
Ingredients
- 1 cup Basmati rice
- 2 cups Water
- 2 cups Whole milk
- 0.5 cup Granulated sugar
- 2 tablespoons Ghee (clarified butter)
- 4 pods Green cardamom pods
- 2 whole Cloves
- 0.25 teaspoon Saffron threads
- 2 tablespoons Almonds (sliced)
- 2 tablespoons Raisins
- 1 teaspoon Rose water (optional)
Instructions
Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for 20 minutes, then drain and set aside.
In a medium-sized pot, bring 2 cups of water to a boil. Add the soaked and drained rice, reduce the heat to low, and cover tightly with a lid. Cook for 10 minutes or until the water is absorbed and the rice is tender. Remove from heat and let the rice sit, covered, for 5 minutes.
In a small bowl, soak the saffron threads in 2 tablespoons of warm milk and set aside.
Heat the ghee in a large pan over medium heat. Add the green cardamom pods and cloves, stirring for 1-2 minutes until aromatic.
Add the cooked rice to the pan and gently stir to coat the rice with the ghee and spices.
Pour the whole milk into the pan and gently mix. Add the sugar and stir until dissolved. Let the mixture simmer on low heat, stirring occasionally, until the milk reduces and thickens slightly, about 10-12 minutes.
Stir in the saffron milk, almonds, and raisins. Cook for another 2-3 minutes, allowing the flavors to infuse.
If using rose water, add it now and stir gently.
Remove the pan from heat and let the sweet rice rest for a few minutes. Discard the whole cloves and cardamom pods before serving.
Serve warm or chilled, garnished with additional sliced almonds or raisins, if desired.
Nutrition Facts
Calories |
1358 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.5 g | 67% | |
| Saturated Fat | 27.6 g | 138% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 131 mg | 44% | |
| Sodium | 221 mg | 10% | |
| Total Carbohydrate | 202.5 g | 74% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 142.8 g | ||
| Protein | 27.4 g | 55% | |
| Vitamin D | 5.4 mcg | 27% | |
| Calcium | 737 mg | 57% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 1169 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
