Sindhi Sweet Rice

Ingredients

In the original Portuguese dish, Arroz doce, the rice is cooked in water and milk, while Sindhi Sweet Rice uses only milk for a creamier texture. Additionally, Sindhi cuisine incorporates aromatic spices like cardamom and cinnamon, which are not typically found in the Portuguese version. The use of saffron and rose water in Sindhi Sweet Rice adds a unique flavor profile that is distinct to Sindhi cuisine. We alse have the original recipe for Arroz doce, so you can check it out.

• 1 cup (200g) basmati rice 1 cup (200g) basmati rice
• 4 cups (946ml) milk 4 cups (946ml) milk
• 1 cup (200g) sugar or jaggery 1 cup (200g) sugar or jaggery
• 1/2 teaspoon saffron strands 1/2 teaspoon saffron strands
• 4 green cardamom pods, crushed 4 green cardamom pods, crushed
• 1 cinnamon stick 1 cinnamon stick
• 1 tablespoon rose water 1 tablespoon rose water
• 2 tablespoons ghee (clarified butter) 2 tablespoons ghee (clarified butter)
• 1/4 cup (30g) mixed nuts (almonds, cashews, pistachios), chopped 1/4 cup (30g) mixed nuts (almonds, cashews, pistachios), chopped
• 2 tablespoons raisins 2 tablespoons raisins

Nutrition

• Calories (kcal / KJ): 400 kcal / 1674 KJ
• Fat (total, saturated): 12g, 6g
• Carbohydrates (total, sugars): 65g, 40g
• Protein: 10g
• Fiber: 2g
• Salt: 0.1g

Preparation

1. 1.
   Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for 30 minutes, then drain.
2. 2.
   In a large saucepan, heat the ghee over medium heat. Add the soaked and drained rice and sauté for 2-3 minutes until lightly toasted.
3. 3.
   Add the milk to the saucepan and bring it to a gentle boil. Reduce the heat to low and simmer, stirring occasionally, for about 30 minutes or until the rice is cooked and the mixture thickens.
4. 4.
   In a small bowl, dissolve the saffron strands in a tablespoon of warm milk. Add the saffron mixture, crushed cardamom pods, and cinnamon stick to the rice mixture. Stir well to combine.
5. 5.
   Add the sugar or jaggery to the saucepan and continue to cook for another 10 minutes, stirring occasionally, until the sugar/jaggery is fully dissolved and the rice is creamy.
6. 6.
   Remove the saucepan from heat and stir in the rose water. Let the Sindhi Sweet Rice cool for a few minutes.
7. 7.
   In a separate small pan, heat a tablespoon of ghee over medium heat. Add the chopped nuts and raisins and sauté until the nuts turn golden brown and the raisins plump up.
8. 8.
   Garnish the Sindhi Sweet Rice with the sautéed nuts and raisins. Serve warm or chilled.

Treat your ingredients with care...

• Basmati rice — Rinse the rice thoroughly to remove excess starch before cooking.
• Saffron strands — Soak the saffron strands in warm milk to release their vibrant color and aroma.
• Rose water — Use a good quality rose water for the best flavor. Add it at the end to preserve its delicate fragrance.
• Mixed nuts — Toast the nuts lightly before chopping them for a richer flavor and crunch.
• Raisins — Soak the raisins in warm water for a few minutes to plump them up before sautéing.

Tips & Tricks

• For a creamier texture, use full-fat milk.
• Adjust the sweetness according to your preference by adding more or less sugar/jaggery.
• Soaking the rice before cooking helps to achieve a fluffy texture.
• To enhance the flavor, you can add a pinch of nutmeg or a few strands of saffron while cooking.
• Serve Sindhi Sweet Rice warm for a comforting dessert or chilled for a refreshing treat.

Serving advice

Serve Sindhi Sweet Rice in individual bowls or dessert plates. Garnish each serving with a sprinkle of chopped nuts and raisins for an attractive presentation. Pair it with a cup of hot tea or a glass of chilled rose milk for a delightful combination.

Presentation advice

To elevate the presentation, you can shape the Sindhi Sweet Rice into small molds or serve it in a decorative dessert bowl. Drizzle a few drops of rose water on top and sprinkle some edible rose petals for a touch of elegance.