Sweet Yellow Rice from Madhur Jaffrey's Indian Cookery by Madhur Jaffrey
This wonderful, shining rice may be eaten by itself, with hot, spicy Indian dishes or even with English foods such as baked ham and roast goose. Saffron does give this dish a very special flavour, ...
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Cooking tools:
- Saucepan
- Stove
- Measuring cup
- Measuring spoon
- Spoon
Ingredients
- 90 g/3¼ oz sugar, to taste
- 1 tablespoon sultanas
- 15 g/½ oz blanched, slivered almonds
- ½ teaspoon salt
- ¼ teaspoon liquid yellow food colouring (optional)
- 275 ml/9½ fl oz water
- 2 1/2 cm/1 inch cinnamon stick
- 4 cardamom pods
- 50 g/1¾ oz ghee, or unsalted butter
- 2 tablespoons warm milk
- enough basmati rice to fill a glass measuring jug to the 225 ml/8 fl oz level
- ½ teaspoon saffron threads
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