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Associate.com - Share Your Recipe!

Recipe Name: Sweet Saffron Rice (kesari Bhaat) Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Comments:
Course: Side Dish  
Difficulty:
Preparation Time:
Number of Servings: 4

Ingredients:
1 Cup(s) Basmati rice, uncooked
1 Pinch(s) Saffron threads
1/4 Cup(s) Boiling water
2 Cup(s) Water or vegetable stock
1 Cinnamon stick
5 Whole cloves
1/4 Teaspoon(s) Sea salt
1/2 Cup(s) Jaggery or light brown sugar
1 Teaspoon(s) Crushed cardamom seeds
1/4 Cup(s) Slivered almonds
1/4 Cup(s) Currants
2 Tablespoon(s) Canola oil
Directions:
Place rice in a strainer and rinse with cool water until water
runsclear. Set aside.Place saffron in a small glass bowl, add boiling
water and let soak for10 to 15 minutes.Stir together rice, 2 cups
water, cinnamon, cloves and salt in a largesaucepan or Dutch oven.
Bring to a boil. Cover, reduce heat and simmerfor 15 minutes. (Do not
remove cover while cooking.) Remove from heatand set aside.Simmer
saffron water, jaggery and cardamom in a small saucepan over lowheat
until mixture forms a syrup, about 2 to 3 minutes. Pour over rice.Saute
almonds and currants in oil only until currants puff slightly andnuts
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 mgchol, 72 mg calciumHINT: Substitute 2 tablespoons honey or
maple syrup or 1/2 cup jaggeryand reduce water or broth by 2
tablespoons.Source: Vegetarian Gourmet, Autumn 1993 Typed for you by
Karen MintziasFrom Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 143
Calories From Fat: 101
Total Fat: 11.7g
Cholesterol: 0mg
Sodium: 89.1mg
Potassium: 154.5mg
Carbohydrates: 9.6g
Fiber: 2.2g
Sugar: 6.5g
Protein: 2.3g


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