Sweet Peshwari Rice Recipes

Steps:

• Bring the rice, butter, and water to a boil in a large saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes.
• Whisk together 2 cups of milk, flour, sugar, egg, and vanilla extract in a bowl, and pour the milk mixture over the cooked rice. Stir to combine, and simmer over low heat for 15 minutes. Stir in 1 cup whole milk, the cream, raisins, and cinnamon until thoroughly mixed, and allow to cool for a few minutes. Serve warm or cold.

Steps:

• Rinse the rice in a strainer or colander until the water runs clear. Combine with water in a medium saucepan. Bring to a boil, then reduce the heat to low, cover and cook for 20 minutes. Rice should be tender and water should be absorbed. Cool until cool enough to handle.
• In a small saucepan, combine the rice vinegar, oil, sugar and salt. Cook over medium heat until the sugar dissolves. Cool, then stir into the cooked rice. When you pour this in to the rice it will seem very wet. Keep stirring and the rice will dry as it cools.

Steps:

• Cook the rice in the water with the cloves according to the packet instructions.
• Once cooked, drain the rice thoroughly and carefully take out the cloves.
• In a separate saucepan heat the ghee and the sugar on a low heat so that it caramelizes.
• Add the cinnamon stick, bay leaves, cumin seeds and stir.
• Add the drained rice and some sultanas and chopped almonds and stir thoroughly.
• Cover and cook gently on a low heat for 5-10 mins stirring occasionally to make sure the bottom does not burn.
• Serve hot.