Savory or Sweet Saffron Rice with Cardamom
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Savory or Sweet Saffron Rice with Cardamom
serves 6
This simple rice dish is sure to impress dinner guests with its delicate flavor, beautiful color, and mouth watering aromas - and versatility. If you're looking for a sweet Indian-style desert simply add sugar, while without it is the perfect base to vegetables or meat.
ingredients:
SAVORY VERSION: 2 1/3 cups basmati or Jasmine rice, soaked
3 cups water
3 green Cardamom pods
2 Cloves
1 tsp Trapani Sea Salt
3 tablespoons semi-skimmed milk
1/2 teaspoon Saffron
SWEET VERSION:
replace water with 3 cups semi-skimmed milk
1/2 - 3/4 cup light muscovado sugar or turbinado sugar to taste
directions:
#1: Soak the rice in water for 30 minutes, drain, and place in a sauce pan. Add water (sub milk if making sweet version).
#2: Add the cardamoms, cloves, and salt. If making savory, bring to a boil. Lower the heat, cover the pan tightly, and simmer for 5 minutes. If making sweet, bring to a simmer, watch it carefully so it doesn't boil over, and stir often.
#3: Meanwhile place the 3 tablespoons milk into a small saucepan and add the saffron strands. Heat gently - the milk should not come to a boil. (This can also be done in a microwave).
#4: When the milk is warm and has turned deep orange, add the milk/saffron to the rice and stir. If making the sweet version, add the sugar to the rice as well. Cover and continue cooking over a low heat for 5-6 minutes.
#5: Remove from the heat without removing the lid and let rest for 5 minutes before serving.
NOTE: if you're making the sweet version and want a creamier result, add an extra 3/4 cup of milk or 1/2 cup cream and cook for an extra 10 minutes stirring constantly.
Print friendly recipe.
serves 6
This simple rice dish is sure to impress dinner guests with its delicate flavor, beautiful color, and mouth watering aromas - and versatility. If you're looking for a sweet Indian-style desert simply add sugar, while without it is the perfect base to vegetables or meat.
ingredients:
SAVORY VERSION: 2 1/3 cups basmati or Jasmine rice, soaked
3 cups water
3 green Cardamom pods
2 Cloves
1 tsp Trapani Sea Salt
3 tablespoons semi-skimmed milk
1/2 teaspoon Saffron
SWEET VERSION:
replace water with 3 cups semi-skimmed milk
1/2 - 3/4 cup light muscovado sugar or turbinado sugar to taste
directions:
#1: Soak the rice in water for 30 minutes, drain, and place in a sauce pan. Add water (sub milk if making sweet version).
#2: Add the cardamoms, cloves, and salt. If making savory, bring to a boil. Lower the heat, cover the pan tightly, and simmer for 5 minutes. If making sweet, bring to a simmer, watch it carefully so it doesn't boil over, and stir often.
#3: Meanwhile place the 3 tablespoons milk into a small saucepan and add the saffron strands. Heat gently - the milk should not come to a boil. (This can also be done in a microwave).
#4: When the milk is warm and has turned deep orange, add the milk/saffron to the rice and stir. If making the sweet version, add the sugar to the rice as well. Cover and continue cooking over a low heat for 5-6 minutes.
#5: Remove from the heat without removing the lid and let rest for 5 minutes before serving.
NOTE: if you're making the sweet version and want a creamier result, add an extra 3/4 cup of milk or 1/2 cup cream and cook for an extra 10 minutes stirring constantly.
Print friendly recipe.
