Bahraini Sweet Rice (Muhammar)

1. 1

   Combine, saffron, freshly ground cardamom and rose water in a small cup.

2. 2

   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.

3. 3

   Mix the date molasses with the rice, then mix in the rose water mixture.

4. 4

   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).

5. 5

   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.

6. 6

   Serve with recipe#443922 or a Gulf Arabian fish or shrimp dish.

7. 7

   Enjoy!

* Per serving · 4 servings · Values may vary.

No additional tips available.