Sweet Saffron Rice

by Jonathan Cheung

A sweet start to a colourful Diwali. This sweet saffron rice will brighten up your day with toasted nuts, raisins and spices.

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Diwali 2019


  • 2 tbsp (30 ml) Whole Milk
  • 3 pinches Saffron
  • 1 cup (250 ml) Dainty Basmati Rice
  • 4 ½ cups (1 ¼ L) Water
  • 2 tbsp (60 ml) Butter
  • 2 Cinnamon Sticks
  • 8 Cloves
  • 6 Green Cardamom pods
  • 1/3 cup (83 ml) Raisins
  • ½ cup (125 ml) Raw Cashews
  • 3/4 cup (187.5 ml) Sugar



Put the saffron in small bowl with the milk and set aside to steep.


Bring 4 cups of water to a boil and add the Dainty Basmati Rice. Simmer the rice on medium high heat for 4 minutes, drain in a colander. Make sure to cook the rice to al dente. Do not overcook!


In a medium pot, heat the butter over medium-high heat. Add the cinnamon, clove, and cardamom. Stir for 30 seconds until fragrant. Add the raisins and cashews and stir for another 30 seconds. Stir in the sugar and stir to coat. Add the remaining ½ cup water and saffron-milk mixture, stir together and bring to a simmer. Cook until the sugar is fully dissolved.


Add the cooked rice to the mixture and mix to combine. Bring back up to temperature, cover and cook over medium-low heat for 7-8 minutes until the rice absorbs most of the liquid. Stir midway.


Turn off the heat and allow to rest, covered, for an additional 5-7 minutes.


Serve warm or cold.

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