Sweet Saffron Rice (Kesari Bhaat) Ingredients
1 cup basmati rice (uncooked)
1 pinch saffron threads boiling water
2 cup water or vegetable stock
1 cinnamon stick
5 whole cloves
1/4 tsp sea salt
1/2 cup jaggery or light brown sugar
1 tsp crushed cardamom seeds
1/4 cup slivered almonds
1/4 cup currants
2 tbsp canola oil
Sweet Saffron Rice (Kesari Bhaat) Directions
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, Autumn 1993 Typed for you by Karen
Mintzias
Serves: 4
Please enjoy this Sweet Saffron Rice (Kesari Bhaat) Recipe
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Food Quotes:
We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons.
Alfred E. Newman
"Another article of cuisine that offends the bowels of unused Britons is garlic. Not uncommonly in southern climes an egg with a shell on is the only procurable animal food without garlic in it. Flatulence and looseness are the frequent results."
Dr. T. K. Chambers, A Manuel of Diet In Health and Disease (1875)
Nothing will benefit human health and increase the chances for survival of life on Earth as much as the evolution to a vegetarian diet.
Albert Einstein (1879-1955)
