Muhammar Bahrain Sweet Rice Recipes

Steps:

• Soak together saffron, cardamom, cloves, and rosewater; leave aside to steep.
• Add rice to 6 cups of lightly salted boiling water: boil to half cooked - about 8 minutes; drain.
• Stir sugar through the hot rice.
• Heat the ghee or butter in the same pan the rice was boiled and add the sweetened rice. Sprinkle the rose water mix on top.
• Cover the rim of pan with a cloth or paper towels and place lid on tightly.
• Cook over very low heat about 20-25 minutes. Transfer to serving platter.
• Top with melted butter.

Steps:

• Combine, saffron, freshly ground cardamom and rose water in a small cup.
• Bring a large pot of water to a boil with sea salt to taste. Add the rice and boil uncovered for precisely 8 minutes, then drain.
• Mix the date molasses with the rice, then mix in the rose water mixture.
• Choose a medium sized heavy bottomed pot (I use a cast iron pan, see intro). Melt the butter in it over medium heat. Add 2 spatula-fulls of rice and mix with the butter, patting down to cover the bottom of the dish. Pile the reminder of the rice in a loose cone shape and poke a few holes in the rice with the spoon handle. Sprinkle a few tablespoons of water over the rice, then cover tightly. Place over medium low heat and let cook for 20-25 minutes. Keep a close eye at the end as the rice can burn (use your nose to see if it begins to smell burned).
• The easiest way to unmold the rice is to prepare a sinkful of cold water, dip the bottom of the pot in cold water for about 30 seconds, then invert the pot onto a serving platter. If the rice crust does not release fully, simply break up the crunchy pieces that stuck to the pot and scatter over top.
• Serve with recipe#443922 or a Gulf Arabian fish or shrimp dish.
• Enjoy!

Steps:

• In a bowl, combine saffron, cardamom pods, cloves, and rose water; let steep while preparing the remainder of this recipe.
• In a saucepan, bring 6 cups of water to a boil; stir in rice and parboil for 8 minutes then drain.
• Stir sugar into the drained rice.
• In a saucepan (use the same one), heat the ghee or butter, then add the sweetened rice; sprinkle the rose water mixture over the top.
• Cover the rim of the saucepan with a cloth or use paper towels to form a tight seal when the lid is placed on the pan; steam over very low heat until rice is tender, about 20 to 25 minutes.
• Transfer to a serving platter and top with additional melted butter if desired.