Sugared Rice

Ingredients

• one pound of rice
• two pounds of sugar
• four ounces of blanched almonds
• four ounces of sultana raisins
• four ounces of sugar candy
• two thimblefuls of ground cardamoms
• one thimbleful of saffron
• half a pound of the ghee

Method

1. 1

   Wash rice, rub with ghee, boil in double water until half-cooked.

2. 2

   Drain, mix with saffron, almonds, raisins, and sugar.

3. 3

   Heat ghee, add rice, stir until sugar turns to syrup.

4. 4

   Cover and simmer until moisture is absorbed.

5. 5

   Add remaining ghee, cardamoms, and sugar candy before serving.

Nutrition per serving

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 117. The excerpt below is the record exactly as published.

Sugared Rice.) One pound of rice, two pounds of sugar, four ounces of blanched almonds, four ounces of sultana raisins, four ounces of sugar candy, two thimblefuls of ground carda- moms, and one thimbleful of saffron. Wash the rice well, rub it with some ghee, and put in boiling water (double the quantity of rice). Boil till half-cooked, drain off the water, put it in a flat dish, and mix the saffron, the almonds (cut in halves), the raisins, and the sugar. Put a chatty (a deep pan or dish) on the fire, and pour in half a pound of the ghee

Cook this with the app: pantry check, scaling, and the assistant.