Sweet Rice
Instructions:
- This is not a dessert (which traditionally was rarely eaten as such) but a main
- dish. This is also served during the fasting month of Ramadan, in which case,
- omit the salt. (Salt stimulates thirst, and thus is not recommended when abstaining
- not only from food, but drink as well, during daylight.)
- 1â„4 tsp saffron threads
- 3 cardamom pods, cracked
- 2 TBS rosewater
- 2 cups basmati rice
- 6 cups water
- 1 TBS salt
- 1â„3 cup sugar
- 1â„4 cup ghee (or melted, cooled butter)
- Mix saffron, cardamom, and rosewater, in a small bowl. Set aside.
- Rinse rice until water runs clear.
- In a saucepan, bring to a boil the water and salt.
- Add rice. Boil uncovered for 8 minutes, stirring occasionally. Drain.
- Return rice to pan; stir in sugar and ghee.
- Sprinkle rosewater and spice mixture on top of the rice.
- Poke 3 or 5 holes in the rice to allow it to breathe.
- Cover pan with a clean kitchen towel; replace lid tightly.
- Return to cook over lowest heat possible, for about 20 minutes, until rice is tender.
- Serve with prawn balls or meat.