Traditional Bahraini Muhammar Sweet Rice Dish Recipes

Steps:

• Combine, saffron, freshly ground cardamom and rose water in a small cup.
• Bring a large pot of water to a boil with sea salt to taste. Add the rice and boil uncovered for precisely 8 minutes, then drain.
• Mix the date molasses with the rice, then mix in the rose water mixture.
• Choose a medium sized heavy bottomed pot (I use a cast iron pan, see intro). Melt the butter in it over medium heat. Add 2 spatula-fulls of rice and mix with the butter, patting down to cover the bottom of the dish. Pile the reminder of the rice in a loose cone shape and poke a few holes in the rice with the spoon handle. Sprinkle a few tablespoons of water over the rice, then cover tightly. Place over medium low heat and let cook for 20-25 minutes. Keep a close eye at the end as the rice can burn (use your nose to see if it begins to smell burned).
• The easiest way to unmold the rice is to prepare a sinkful of cold water, dip the bottom of the pot in cold water for about 30 seconds, then invert the pot onto a serving platter. If the rice crust does not release fully, simply break up the crunchy pieces that stuck to the pot and scatter over top.
• Serve with recipe#443922 or a Gulf Arabian fish or shrimp dish.
• Enjoy!

Steps:

• Soak together saffron, cardamom, cloves, and rosewater; leave aside to steep.
• Add rice to 6 cups of lightly salted boiling water: boil to half cooked - about 8 minutes; drain.
• Stir sugar through the hot rice.
• Heat the ghee or butter in the same pan the rice was boiled and add the sweetened rice. Sprinkle the rose water mix on top.
• Cover the rim of pan with a cloth or paper towels and place lid on tightly.
• Cook over very low heat about 20-25 minutes. Transfer to serving platter.
• Top with melted butter.

Steps:

• In a bowl, combine saffron, cardamom pods, cloves, and rose water; let steep while preparing the remainder of this recipe.
• In a saucepan, bring 6 cups of water to a boil; stir in rice and parboil for 8 minutes then drain.
• Stir sugar into the drained rice.
• In a saucepan (use the same one), heat the ghee or butter, then add the sweetened rice; sprinkle the rose water mixture over the top.
• Cover the rim of the saucepan with a cloth or use paper towels to form a tight seal when the lid is placed on the pan; steam over very low heat until rice is tender, about 20 to 25 minutes.
• Transfer to a serving platter and top with additional melted butter if desired.

Steps:

• In a small bowl or Arabian coffee cup (perfect size) put saffron, rose water and the cardamom.
• Wash the white Basmati rice until the water runs clear.
• In a large heavy pot boil the water.
• Stir in salt and rice and return water to a boil stirring occasionally.
• Boil uncovered for 8 minutes.
• Drain.
• Melt the butter or ghee in the same pan the rice was cooked. Add the rice back in with sugar and or honey.
• 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. (I personally leave the dish on one of the vents from the oven to my stove which is underneath when the oven is preheated at 325F until serving up to 2 hours later).
• Please try this dish with Recipe #372093 because they go extremely well together.
• Enjoy.