Lunchbreak: Sweet saffron Diwali rice, prepared by Anupy Singla

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Anupy Singla
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Indian for Everyone: The Home Cook's Guide to Traditional Favorites

Scotch & Kabobs with Anupy Singla
November 5
5:00 p.m. - 7:30 p.m.
Read It & Eat
2142 N. Halsted Street

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Sweet Saffron Diwali Rice
Makes 8-10 servings

2 Tablespoons milk or milk alternative
3 large pinches saffron
1 cup basmati rice, washed
4 1/2 cups water, divided
2 Tablespoons ghee or oil (grapeseed or vegetable)
2 cinnamon sticks
8 cloves, slightly crushed
8 green cardamom pods, slightly crushed
1/3 cup yellow raisin or other dry fruit (cranberry or cherries)
12 raw almonds, thinly sliced
12 raw cashews, roughly chopped
1 cup sugar
1/2 teaspoon green cardamom powder or chai masala (optional)

Put the saffron strands in the milk and set aside to dissolve. Soak rice in ample water about 20 minutes. Boil rice in 4 cups of water over medium-high heat until al dente. This will take about 7 minutes. Carefully drain the rice in a colander and set aside. It’s important the rice not be mushy, so be careful not to overcook it. In a medium pot, heat the ghee. Add cinnamon, cloves, and cardamom pods. Cook about 40 seconds until fragrant. Add the raisins and nuts. Cook another 40 seconds to a minute. Add sugar. Mix well and cook another 40 seconds. Add 1/2 cup water, saffron-milk mixture, and cardamom powder if using. Mix well and simmer over low heat about 2 minutes until the sugar dissolves completely. Add the cooked rice to this mixture and mix well. It will look a little watery, but not to worry. Cook 2 minutes, turn the heat down, and put the lid on the pot. Cook 7-8 minutes until the rice absorbs most of the moisture. Mix in between. Turn the heat off, keep the lid on the pot, and let the mixture sit for another 5 minutes so the rice really absorbs all the flavors. Dole into small bowls and enjoy warm or cold. Leave the whole spices in for decoration or take out before serving – the cinnamon sticks, cardamom pods, and cloves. If you miss a few cloves or cardamom pods not to worry – they are perfectly fine to eat.

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