Sweet Saffron Rice (Kesari Bhaat)

1. 1

   Place rice in a strainer and rinse with cool water until water runs clear.

2. 2

   Set aside.

3. 3

   Place saffron in a small glass bowl, add boiling water and let soak for 10 to 15 minutes.

4. 4

   Stir together rice, 2 cups water, cinnamon, cloves and salt in a large saucepan or Dutch oven.

5. 5

   Bring to a boil.

6. 6

   Cover, reduce heat and simmer for 15 minutes.

7. 7

   Remove from heat and set aside.

8. 8

   Simmer saffron water, jaggery and cardamom in a small saucepan over low heat until mixture forms a syrup, about 2 to 3 minutes.

9. 9

   Pour over rice.

10. 10

    Saute almonds and currants in oil only until currants puff slightly and nuts turn lightly brown.

11. 11

    Gently fold into rice mixture, fluff with a fork, and serve.

* Per serving · 4 servings · Values may vary.