Arabic Sweet Rice | Muhammar
30-60 minutes
Middle East/Mediterranean
Serves: 4
A sweet Arabic rice dish, caramelized with sugar and flavored with cardamom. Often served with spiced fish like Safi or Rabeeb, it's a beloved comfort food, especially during Ramadan, offering a perfect balance of sweetness and savory flavors.
Ingredients
1 cup Royal® Chef’s SecretTM Basmati Rice, rinsed in cold water
1/4 cup date molasses (date syrup)
1/4 tsp saffron
1/4 tbsp freshly ground cardamom
1 tsp rose water
Sea salt, to taste
4 tbsp ghee (clarified butter)
1/4 cup mixed dried fruits (such as raisins, apricots, or almonds)
Preparation
- Begin by cleaning the Royal® Chef’s SecretTM Basmati Rice and soaking it for about 10 to 15 minutes, then strain it.
- In a small cup, add saffron threads, ground cardamom, and rose water.
- Set aside to let the saffron infuse the liquid.
- Bring a large pot of water to a boil.
- Add salt to taste, then add the rinsed rice.
- Boil uncovered for precisely 8 minutes. Drain the rice in a colander and set aside.
- In a mixing bowl, combine the date molasses with the drained rice. Gently fold in the saffron mixture until well distributed.
- In a medium-sized, heavy-bottomed pot, melt the butter over medium heat.
- Add half of the mixed dried fruits and a scoop of the rice mixture, spreading it evenly across the bottom of the pot.
- Add the remaining rice on top, shaping it into a loose cone. Poke a few holes in the rice with the handle of a spoon to allow steam to escape.
- Drizzle a few tablespoons of water over the rice, then cover the pot tightly with a lid.
- Cook on medium-low heat for 20-25 minutes.
- Once done, carefully dip the bottom of the pot in cold water for about 30 seconds to loosen the rice.
- Then, invert the pot onto a serving platter. Garnish with the remaining dried fruits and serve warm.
Note: For added flavor, you can sprinkle some toasted nuts or serve it with a side of yogurt. Adjust the sweetness by varying the amount of date molasses to suit your taste
