Saffron Rice Recipe – Authentic Indian Sweet Rice with Cashews

Last Updated on 4 months by Neha Deshmukh

Saffron Rice Recipe – Authentic Indian Sweet Rice with Cashews

Introduction

Oh, saffron rice. Just the aroma transports me right back to my grandmother’s kitchen! This isn’t just a recipe; it’s a warm hug in a bowl. I first made this for a Diwali celebration years ago, and it was an instant hit. It’s a little bit special, a little bit festive, and so delicious. I’m excited to share my family’s version of this classic Indian sweet rice with you. It’s a bit of a labor of love, but trust me, every single bite is worth it.

Why You’ll Love This Recipe

This Saffron Rice isn’t your everyday rice dish. It’s subtly sweet, beautifully fragrant, and studded with crunchy cashews and plump raisins. It’s perfect for celebrations, but honestly? I make it just because. It’s comforting, flavorful, and a beautiful way to enjoy a classic Indian dessert. Plus, it’s surprisingly versatile – I’ll share some fun variations later!

Ingredients

Here’s what you’ll need to create this magic:

• 1 pinch saffron
• 1 tablespoon milk
• 2 tablespoons cashews
• 2 tablespoons ghee
• 1 cup rice (Basmati is best!) – about 180g
• 4 cloves
• 2 cardamoms
• ?? teaspoon kosher salt (start with ½ tsp and adjust to taste)
• 2 cups water – 480ml
• 1 cup sugar – 200g
• 1 cup grated coconut – about 100g
• 1 teaspoon cardamom powder
• 2 tablespoons raisins

Ingredient Notes

Let’s talk ingredients – a few little tips can make all the difference!

• Saffron: Quality and Source Saffron is the star, so quality matters. Look for deep red strands with a strong aroma. A little goes a long way! I usually get mine from a local Indian grocery store, but online is great too.
• Rice: Best Varieties for Sweet Rice Basmati rice is the traditional choice. Its long grains and delicate flavor work beautifully. You can also use other aromatic long-grain rice, but Basmati really shines.
• Ghee: Clarified Butter – Flavor and Substitutions Ghee adds a wonderful nutty flavor. If you don’t have ghee, you can use unsalted butter, but ghee really elevates the taste. You can also use a neutral oil like sunflower or vegetable oil, but the flavor won’t be quite the same.
• Cardamom: Green vs. Black Cardamom – Understanding the Difference We’re using green cardamom here, which has a sweet, floral aroma. Black cardamom has a smokier flavor and isn’t ideal for this recipe.

Regional Variations in Sweet Rice Recipes

Sweet rice recipes vary across India! Some regions add nuts like almonds or pistachios. Others incorporate different spices like nutmeg or a hint of rosewater. In South India, you might find jaggery (unrefined cane sugar) used instead of white sugar, giving it a beautiful caramel flavor. My family’s recipe leans towards a North Indian style, focusing on the delicate balance of saffron, cardamom, and coconut.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s infuse that saffron. Soak the saffron in warm milk and set it aside. This helps release its color and flavor.
2. Now, let’s toast the cashews. Heat 2 tablespoons of ghee in a small pan and toast the cashews until golden brown and fragrant. Set them aside for garnish – they add such a lovely crunch!
3. Rinse the rice under cold water until the water runs clear. This removes excess starch and helps the rice cook up fluffy. Drain well.
4. In a pot, heat the remaining ghee. Add the cloves and cardamoms and fry for about a minute until fragrant. This is where the magic starts!
5. Add the rice to the pot and stir with the spices for about 2 minutes. This coats the rice in flavor. Then, add the salt and water.
6. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for about 10 minutes, or until the rice is cooked through and the water is absorbed.
7. Spread the cooked rice on a platter to cool slightly. Then, mix a spoonful of the rice with the saffron milk. This creates a beautiful golden garnish.
8. In a separate bowl, combine the remaining rice with the sugar, grated coconut, cardamom powder, and raisins.
9. Return everything to the pan, cover, and cook on low heat for about 30 minutes, stirring occasionally. This allows the flavors to meld together beautifully.
10. Finally, garnish with the toasted cashews and saffron rice. Serve hot or at room temperature.

Expert Tips

• Don’t skip rinsing the rice! It really does make a difference in the texture.
• Keep the heat low when cooking the rice with sugar. You don’t want it to burn.
• Stir occasionally to prevent sticking.
• Taste and adjust the sweetness level as needed.

Variations

• Vegan Saffron Rice: Substitute the ghee with coconut oil or a vegan butter alternative.
• Gluten-Free Saffron Rice: This recipe is naturally gluten-free! Just double-check your ingredients to ensure they are certified gluten-free if you have a severe allergy.
• Adjusting the Spice Level: If you like a stronger cardamom flavor, add a little more cardamom powder.
• Festival Adaptations (Diwali, Eid, Weddings): For Diwali, I like to add a few strands of silver leaf (vark) for extra sparkle. For weddings, I sometimes add chopped pistachios and almonds for a more luxurious touch.

Serving Suggestions

This Saffron Rice is delicious on its own, but it also pairs beautifully with a side of raita (yogurt dip) or a simple lentil curry. It’s also wonderful served with a scoop of vanilla ice cream for a truly decadent treat!

Storage Instructions

Leftover Saffron Rice can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop.

FAQs

• What type of rice is best for this saffron rice recipe? Basmati rice is the traditional choice, but other aromatic long-grain rice will also work.
• Can I make this recipe ahead of time? Yes, you can! It actually tastes even better the next day as the flavors have time to meld.
• How can I adjust the sweetness level? Start with 1 cup of sugar and add more to taste.
• What is the purpose of soaking the saffron in milk? Soaking the saffron in warm milk helps release its color and flavor.
• Can I use coconut milk instead of grated coconut? You can, but it will change the texture and flavor. Grated coconut provides a lovely texture.
• Is it possible to make a smaller batch of this recipe? Absolutely! You can easily halve or quarter the recipe.