Sweet Rice

1. 1
   prep · ~20 min

   Wash and soak the rice.

   Rinse the basmati rice until the water runs mostly clear. Soak it in fresh water for 20 minutes, then drain well before cooking.

   TIPSoaking helps the grains cook long and separate instead of turning sticky.
2. 2
   boil · ~12 min

   Cook the rice until just tender.

   Bring 2 cups water and salt to a boil in a pan. Add the drained rice, lower the heat, cover, and cook until the rice is just done and the water is absorbed.

   TIPDo not overcook here; the rice will cook a little more after the sugar is added.
3. 3
   rest · ~5 min

   Rest the cooked rice.

   Turn off the heat and let the rice sit covered for 5 minutes. Gently fluff it with a fork so the grains stay separate.

4. 4
   saute · ~3 min

   Fry the whole spices and nuts in ghee.

   1.Heat ghee in a wide pan over low to medium heat.

   2.Add green cardamom, cloves, and bay leaf; cook until fragrant, about 30 seconds.

   3.Add almonds and cashews; cook until lightly golden, 1 to 2 minutes.

   4.Add raisins and stir until they puff, about 20 seconds.

   TIPKeep the heat moderate so the nuts color gently and the spices do not burn.
5. 5
   mix · ~2 min

   Add the rice, sugar, and saffron.

   Add the cooked rice to the pan and toss very gently. Sprinkle in the sugar and pour in the saffron water, mixing carefully so the grains stay whole.

6. 6
   simmer · ~7 min

   Cook until the sugar melts and coats the rice.

   Cover the pan and cook on very low heat until the sugar dissolves and the rice turns glossy, about 6 to 8 minutes. Stir once or twice gently to prevent sticking.

   TIPIf the heat is too high, the sugar can catch at the bottom before it melts evenly.
7. 7
   serve

   Serve the sweet rice warm.

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