Sweet rice always hits the spot! Try out the amazing ‘Durban Amma’ or ‘Rose Petal sweet rice’ recipe for your next breakfast, lunch or dinner snack!
INDIAN RECIPE: From having this with your lunch table to your dinner plate, rice is a staple food for so many people. Try out any of these TWO delicious sweet rice recipes and for the added crunch, you can top up with dry fruits and nuts.
Sweet rice is commonly cooked with rice known as White Rice in South Africa and if you are living abroad then suitable substitutes include pudding rice or milk rice, you can find these in most supermarkets. For diabetic patients it is recommended that Wholegrain Basmati rice be your option. Basmati rice has the lowest GI (glycaemic index) of all rice types, which means once digested it releases its energy slowly keeping blood sugar levels more stable, which is a crucial part in managing your diabetes condition.
If you prefer butter instead of cream then simply replace the cream with butter in the recipe-guide below. Once the milk has been absorbed into the rice during boil you may add the butter, sugar and cardamom.
Rose Petal Rice Recipe
A rice dish with a delicate aroma and a mild flavor. Cooked in milk, sugar, saffron, rose water and petals.
- 1 cup basmati rice
- 1 green cardamom
- Sprig of saffron
- 1/2 teaspoon salt
- 1 1/2 cup water
- 1 cinnamon stick
- 3 tablespoon ghee
- 1/2 cup sugar or stevia
- Khan’s Rose Water
- 1 1/2 teaspoon turmeric
- 1/2 cup cashews
- dry rose petals as required
- chunky cherry bits or pomegranate seeds
- Step 1 To prepare this lunch recipe, in a medium sized bowl, soak rice in water for 20 minutes. After that, transfer the rice in the rice cooker and add 2 cups of Khan’s rose water in it. Turn on the rice cooker and let these cook. Alternatively, you can parboil the rice over medium flame in a deep-bottomed pan with 4 cups of rose water. Once done drain the excess water and transfer the rice in a bowl.
- Step 2 Now, place a large pan on medium flame and add ghee to it. Once the ghee is hot, add green cardamoms, cinnamon stick, turmeric powder and sugar in it. Fry these well and then switch the flame to low.
- Step 3 Check for the rice now. Once cooked, add rice into the same pan and give it a good stir for minimum five minutes on medium flame. Your sweet rice is now prepared. Transfer it to a separate plate and garnish with cashew nuts and dry rose petals before serving.
Durban Amma’s Sweet Rice Recipe
When Amma kicks off her culinary magic in the kitchen you would recall the rice being soaked for a few hours prior to cooking. The tip from any Indian Amma would be that the rice must ‘washed until the water comes clear’. The kitchen superstition would be if you didn’t do that then the rice would be sticky.
BUT when cooking sweet rice – the stickier the better!
Should you use butter or cream or both?
Some would say you should not use butter but cream instead which gives the sweet rice dish a softer, richer texture and avoids that oily aftertaste. Our tip is keep the sugar, cream and the butter in moderation in order not to drown the aroma, texture and taste of the sweet rice dish.
- 1 cup white rice (or similar substitute)
- 2 cups milk
- 175ml cream
- 1/2 cup sugar
- 1/2 teaspoon salt
- Sprig of saffron
- 1/2 teaspoon cardamom powder
- Soak the rice a few hours before you plan to cook sweet rice. (Minimum 1 hour-soak up to 4 hours)
- 1/2 teaspoon cinnamon. Either crush pieces of cinnamon or use the store-bought crushed powder.
- Depending on the type of rice you are using, the rice may absorb some water. Rinse the rice and drain off excess water, now place in a pot.
- Add milk and boil on low heat for 30 minutes. Once the milk is absorbed by the rice, you may add sugar, salt and cardamom powder.
- Then add cream, stirring gently and allow it to cook for 10 minutes on low heat. Remove from heat and cool.
- The longer you leave the sweet rice to rest the better the consistency will be, the cream absorbs well forming a thick pudding-like texture.
- Serve as desired.
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