Photo: Medhi jyoti · CC BY-SA 4.0 · Wikimedia Commons

Lakshadweep · Breakfast

Saffron Milky Rice

Traditional 46. Saffron Milky Rice recipe

🧺 Ingredients

• Rice: 80g
• Milk: 150ml
• Water: 100ml
• Jaggery: 20g
• Saffron strands: 0.2g, soaked in milk
• Ghee: 12g
• Cardamom: 2 pods
• Cashew: 8g
• Raisins: 6g
• Salt: 1.5g

👩‍🍳 How to make Saffron Milky Rice

1. Rinse rice, add to pot with water (medium heat, 170°C).
2. Bring to boil, reduce to low (150°C), cook 8 min until water mostly absorbed, rice half-cooked.
3. Add milk, bring back to low boil (160°C), cook 5-6 min until rice fully cooked and milk mostly absorbed.
4. Add jaggery, stir until dissolved (sweet aroma, 1 min).
5. Heat ghee separately (160°C), fry cashews until golden (1 min), then raisins (30 sec).
6. Pour ghee, nuts, raisins into rice. Add saffron milk. Crush cardamom, sprinkle over.
7. Add salt, fold gently. Visual cue: Creamy consistency, golden color, rice grains tender, sweet aroma.
8. Serve warm.
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