Sweet rice with nuts recipe

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  • Yield: 4 Servings


For the Saffron Mixture
  • 1 teaspoon sugar
  • 2 or 3 saffron threads
  • ½ cup whole milk, slightly warmed
For the Rice
  • 2 tablespoons Ghee
  • ½ cup raisins
  • 2 tablespoons chopped pistachios
  • 2 tablespoons sliced almonds
  • 1 cup basmati rice, rinsed and drained
  • 1½ cups water
  • ¾ cup sugar
  • 1 teaspoon ground cardamom
  • ½ teaspoon ground cinnamon
  • ⅛ teaspoon ground cloves
How to Make It
    For the Saffron Mixture
  1. Use a mortar and pestle to grind together the sugar and saffron. Mix the saffron with the warm milk; set aside.
  2. For the Rice
  3. Select saute on the Instant Pot. When the pot is hot, add 1 tablespoon of the ghee. When the ghee has melted, add the raisins, pistachios, and almonds. Cook, stirring, until the nuts are lightly browned and the raisins are puffy, 2 to 3 minutes. Select cancel. Using a slotted spoon, remove the nuts and raisins, leaving behind as much of the ghee as possible.
  4. Add the remaining 1 tablespoon ghee, the rice, water, sugar, cardamom, cinnamon, cloves, and saffron-milk mixture to the pot. Stir to combine.
  5. Secure the lid on the pot. Close the pressure-release valve. Select manual and set the pot at high pressure for 6 minutes. At the end of the cooking time, allow the pot to sit undisturbed until the pressure has released.
  6. Gently stir in the reserved nuts and raisins and serve.

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