This sweet saffron and cardamom rice is a version of desi which is eaten by Buddhists on the first morning of the new year to symbolize their hopes for a new cycle. I studied buddhism at school and even went on school trip to stay at a buddhist retreat. It’s stayed with me all this time along with the mix of traditional food we ate when we were there.
I love this rice dish, it has such flavour and its great as an accompaniment to any other dish. I often just have it with some roasted vegetables or chicken because the flavour of the rice speaks for itself. Apart from it tasting great, cardamom and saffron are fantastic healing foods especially for aiding memory retention. Just what’s needed if you’re having a coeliac memory fog day! It also enhances a self of wellbeing which is what I need at the moment.
Sweet Saffron And Cardamom Rice Ingredients…
- 150g of Jasmine or Basmati Rice
- Around a 2 inch piece of cinnamon stick
- 4 tbsp’s of coconut milk
- A pinch of saffron strands
- 1 tbsp of coconut sugar (or unrefined brown sugar)
- 2 tbsp’s of dairy free butter, melted
- 1 tsp of crushed cardamom pods
- Zest of 1 orange
- 2 tbsp’s flaked almonds
- I rinse my rice first and then let it soak in cool water for 30 mins, you can skip this step if you want to eat quicker!
- Drain the rice and place it in a pan with around 300ml of water and the cinnamon stick and bring to the boil. Turn the heat down and let it simmer for 10-12 mins.
- Meanwhile place the coconut milk, orange zest and saffron in another pan and warm them gently on a low heat. Add the melted butter and sugar and sugar, stirring until the sugar dissolves.
- Then add the cardamom pods and let it all infuse for 2-3 minutes still on a low heat.
- When the rice is cooked, drain any excess water and put the rice back in the pan. Add the coconut milk combo and mix together, cooking over a low heat for around 2 minutes until the flavours are mixed through. It’s then ready to serve.