Mums Sweet Yellow Rice

Name: Mums Sweet Yellow Rice
Prep time: 15 min
Cook time: 30 min
Yield: 6-8
Ingredients: Long Basmati Rice 1 Cup; Granulated Sugar 3/4 Cup; East End Ghee 2 Tbsp; Saffron Threads 1 Generous Pinch; Cardamon Pods 4 - 5; Fudco Whole Cloves 4; Almonds (Slivered or Chopped) 2 Tbsp; Dried Coconut 2 Tbsp; Turmeric (Optional) 1 Pinch

Zinidya in Birmingham reserves a special place on its Diwali table for Mum’s Sweet Rice - a golden, fragrant sweet rice loved by all the family. 💛

15 minutes prep

30 minutes cook

Serves 6-8

Twisted

Ingredients

1 CupLong Basmati Rice

3/4 CupGranulated Sugar

2 TbspEast End Ghee

1 Generous PinchSaffron Threads

4 - 5Cardamon Pods

4 Fudco Whole Cloves

2 TbspAlmonds (Slivered or Chopped)

2 TbspDried Coconut

1 PinchTurmeric (Optional)

As a teenager, Shivani dreamt of opening a Indian tea room where friends and family could gather around their favourite dishes. Some years later, she and her husband Ajay made the dream a reality for the community.

Enjoy Shivani’s Mums Sweet Yellow Rice recipe & bring the joy of Diwali to your home with Sainsbury's and Nectar Prices.

18+. Nectar required. Available in selected supermarkets and online, excludes Locals. For full terms see: nectar.com/c/nectar-prices

Method

Rinse and Soak the Rice: Wash the basmati rice in cold water until the water runs clear. Soak in plenty of water for 25–30 minutes, then drain thoroughly.

Parboil the Rice: Bring 4-5 cups of water to a rolling boil in a large pot. Add the steeped saffron liquid (and optional yellow tint if desired). Add the soaked rice and boil uncovered until it is 80-85% cooked (about 6-8 minutes). The grain should be tender on the outside with a firm core. Drain immediately and set aside.

Fry the Spices, Nuts, and Coconut: Heat the ghee in a wide, heavy-bottomed pan or pot over medium-low heat. Add the Natco green cardamom pods and Fudco whole cloves; fry for 20-30 seconds until aromatic. Add the slivered almonds and sliced dried coconut. Sauté gently until pale golden and fragrant, taking care not to burn the coconut.

Layer and Dissolve the Sugar: Do not stir vigorously once sugar melts. Lower the heat to minimum. Gently fold in the drained parboiled rice with the ghee and aromatics, or layer half the rice, sprinkle the sugar, and top with the remaining rice. Cover and let it sit over low heat for 2–3 minutes until the sugar melts into a syrup. Gently stir with a flat spatula once or twice to coat the grains.

Steam and Rest: Cover the pot tightly with foil or a tight-fitting lid to trap the steam. Cook on the lowest possible heat for 10-12 minutes until the moisture is completely absorbed and the grains are fully tender. Turn off the heat and let the pot sit undisturbed for 10 minutes before gently fluffing with a fork.