Easy Saffron Sweet Rice
This is a recipe that my mom told me how to make, and that I have watched her make quite a few times. It is what my daughter ate for her first grains at her Annaprasana ceremony and I also recently made it for a good friend's son's first grains. It is really easy to make and it comes out beautifully. Unlike many other Indian sweet rice recipes, this recipe uses basmati rice instead of shorter grained rice.
1 Gallon milk (Organic is best)
1 cup basmati rice
1 1/2 cups sugar (I like cane)
1/2 teaspoon saffron
- In a large pot bring the milk to a boil.
- Once the milk begins to boil add the rice.
- Boil for a little while until the milk begins to appear thicker, not so runny.
- Add the sugar and the saffron and boil some more.
- When you see the rice begin to float on the top of the milk instead of just dropping to the bottom of the pot, you know it is ready. This should take a little over one hour.
- Cool and serve warm or chilled. Garnish with some pistachio nuts if desired.
Variations: To make richer creamier sweet rice, replace some of the milk with cream.