Difference between revisions of "Mulhammar"
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* ¼ cup of [[ghee]] ([[butter]] may be substituted) | * ¼ cup of [[ghee]] ([[butter]] may be substituted) | ||
| − | == | + | == Procedures == |
# In a small bowl put [[saffron]], [[rose water]] and the [[cardamom]]. | # In a small bowl put [[saffron]], [[rose water]] and the [[cardamom]]. | ||
# Sort [[rice]] and wash until the [[water]] runs clear. | # Sort [[rice]] and wash until the [[water]] runs clear. | ||
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# Cook over low heat about 20 minutes, until done. | # Cook over low heat about 20 minutes, until done. | ||
| − | [[Category:Kuwaiti Vegetarian]] | + | [[Category:Kuwaiti cuisine]] |
| + | [[Category:Vegetarian Recipes]] | ||
[[Category:Basmati rice Recipes]] | [[Category:Basmati rice Recipes]] | ||
[[Category:Rose water Recipes]] | [[Category:Rose water Recipes]] | ||
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[[Category:Saffron Recipes]] | [[Category:Saffron Recipes]] | ||
[[Category:Clarified butter Recipes]] | [[Category:Clarified butter Recipes]] | ||
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Latest revision as of 14:32, 15 July 2012
Description
Sweet rice
Ingredients
- ¼ tsp saffron threads
- 3 cardamom pods, cracked
- 2 tablespoons rose water
- 2 cups basmati rice
- 6 cups of water
- 1 tablespoon of salt
- ⅓ cup sugar
- ¼ cup of ghee (butter may be substituted)
Procedures
- In a small bowl put saffron, rose water and the cardamom.
- Sort rice and wash until the water runs clear.
- In a large heavy pan boil the 6 cups of water.
- Stir in the salt and the rice.
- Return water to a boil, stirring occasionally.
- Boil uncovered for 8 minutes.
- Drain.
- Pour sugar onto the hot rice and mix well.
- Melt the ghee in the same pan the rice was cooked.
- Add the rice with sugar.
- Sprinkle the rose water and spices on top of the rice.
- Using the end of a wooden spoon, make 3 small holes in the rice.
- Cover the pan with a paper towel and place lid tightly on top.
- Cook over low heat about 20 minutes, until done.
