Zarda – Sweet Rice
Zarda is a traditional sweet rice dish of Pakistan and India, usually prepared on festive occasions especially for weddings. During the cold winter months, people also enjoy with a hot cup of tea. It is made of rice which is boiled, sweetened, colored, and garnished in a variety of ways, including thinly sliced almonds, raisins, candied dried fruits (called ashrafiyan), khoya, etc. Once prepared, the aroma fills the house.
For many, the idea of a “sweet” rice may seem unusual, but the taste will definitely leave you craving for more. Serving it after a savory meal makes its flavors and sweetness stand out; and add to it the crunch of the nuts with every bite creates a perfect texture.
The word “Zarda” comes from the Persian and Urdu word “zard” meaning yellow- which is why this sweet rice has its signature yellow color. Some like to add more colors to it; like green, orange and red!
I had always felt intimidated about making it because it looked difficult. Traditionally, the sugar syrup is first prepared and then added to the boiled rice. But using this traditional method, I would often end up with mushy rice.
However, I am going to keep it simple! After many trial and errors, I switched to the following method and the results have been amazing every single time! Even beginners can prepare this recipe. I have garnished mine with slivered almonds only, but you can adjust it to your personal preference. You can store any leftovers in the fridge and reheat them
Tips for Sweet Rice:
- If you are hesitant on using food colors, saffron is a good alternative. Soak a few saffron threads in water and then drizzle it over the rice. It might not give you a very bright color.
- Use good quality rice example basmati rice since its grains are long and can hold their shape.
- Avoid mixing too much or the rice grains will break.
Zarda – Sweet Rice
Ingredients
- 2 cups rice (long grain)
- 6 cups water
- 1/2 teaspoon salt
- 1/2 cup ghee/ butter
- 3/4 cup sugar
- 1/2 teaspoon kewra essence
- 1/2 teaspoon cardamom powder
- 1 teaspoon orange food coloring
- 1 cup khoya crumbled (optional)
Instructions
- Wash the rice a few times until the water runs clear.
- Fill a wide pot with 6 cups of water and let it come to a boil.
- Add salt, orange food coloring and rice.
- Cook until the rice is only ¾ done (not completely done).
- Drain the rice.
- In another wide pan over medium heat, add butter/ghee, cardamom powder, sugar and kewra essence.
- Mix until sugar completely dissolves.
- Now, add the rice and mix well. Avoid too much stirring or the rice grains will break.
- Immediately reduce the heat to the LOWEST setting.
- Spread khoya on the surface of the rice and cover the pan.
- Leave for 15-20 minutes.
- Garnish with nuts, gulab jamun pieces or ashrafiyan.
- Serve hot.
Notes
- Use any long grain rice because they don’t break easily while boiling and mixing.
- Do not over boil the rice! It will turn into mush.
- Make sure sugar is completely dissolved BEFORE adding the rice.
- Leftovers can be easily stored in the fridge and can be reheated.
