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Monday 23 December 2013

Jeweled Rice,



Jeweled Rice, Inspired by Reza Mohammad *the spice prince* Serves 6
I loved this recipe because of its simplicity and power in taste… dessert
We need:
1 kg pishori rice
50gms dried raisins
A cup of thinly slices/ grated carrots
A cup of orange zest, preferably South African oranges, which are orange in colour, has a sweet taste.
350gms of sugar
Different colours of food colour
Almond nuts, halved
A table spoon of ghee, clarified butter.
Let’s get jeweled:
Wash the rice repeatedly until the water is clear. Soak the rice in water.
Add the carrots and orange zest into a pan, add 3 cups of water and the sugar and stir, let it simmer and add the raisins. Let it cook until it glistens. Remove from heat.
In a hot pan, *low heat* add the tablespoon of ghee, add the drained rice stir and let the ghee infuse in the rice.
Add 6 cups of boiling water stir and partially cover lid.
When the water has reduced, add the carrot, zest mixture *with the liquid* and stir.
Mix ½ a teaspoon of the food colour in little water, and add horizontally on the rice.
I chose red, yellow and blue food colours, so I have 2 lines of each colour on the rice.
Reduce hit, cover for 8-10 mins.
Serve immediately with the halved almonds as the garnish.


Enjoy J

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