2 people want to try | 3 have favorited
Place rice in a strainer and rinse with cool water until water runs clear. Set aside. Place saffron in a small glass bowl, add boiling water and let soak for 10 to 15 minutes. Stir together rice, 2 cups water, cinnamon, cloves and salt in a large saucepan or Dutch oven. Bring to a boil. Cover, reduce heat and simmer for 15 minutes. (Do not remove cover while cooking.) Remove from heat and set aside. Simmer saffron water, jaggery and cardamom in a small saucepan over low heat until mixture forms a syrup, about 2 to 3 minutes. Pour over rice. Saute almonds and currants in oil only until currants puff slightly and nuts turn lightly brown. Gently fold into rice mixture, fluff with a fork, and serve. Per serving: 300 cal, 4 g prot, 213 mg sod, 54 g carb, 9 g fat, 0 mg chol, 72 mg calcium HINT: Substitute 2 tablespoons honey or maple syrup or 1/2 cup jaggery and reduce water or broth by 2 tablespoons. Source: Vegetarian Gourmet Posted to MealMaster Recipes List, Digest #164 Date: Wed, 12 Jun 1996 21:35:53 -0500 (CDT) From: "Mr. & Mrs. Pro & crew"
Guest, you can Add a link to another recipe! What would you serve with this?
There are no reviews yet for Sweet Saffron Rice. Be the first to review it!
BigOven makes mealtime easy!
You may also enjoy:
There are no reviews yet. Be the first!