Saudi Muhammar (Sweet Rice) with Coconut Milk (Egg-Free)

Ingredients

• 1 cup Basmati Rice
• 2 cups Coconut Milk
• 10 medium Dates
• 4 whole Cardamom Pods
• 1 tbsp Rose Water
• 0.1 g Pinch of Saffron Threads
• 1 tbsp Ghee (or Coconut Oil)
• 0.25 cup Pistachios (optional)

Instructions

1. 1Measure 1 cup of Basmati Rice into a fine-mesh sieve. Rinse the 1 cup of Basmati Rice under cold running water until the water runs clear, then drain well.
2. 2In a medium heavy-bottomed saucepan with a lid, combine the drained 1 cup of Basmati Rice, 2 cups of Coconut Milk, 10 medium Dates (pitted and halved), 4 whole Cardamom Pods, 1 tbsp Rose Water, 0.1 g Pinch of Saffron Threads, and 1 tbsp Ghee (or Coconut Oil).
3. 3Place the saucepan over medium-high heat. Bring the mixture to a rolling boil, stirring occasionally to prevent sticking. This should take about 3-5 minutes.
4. 4Once boiling, immediately reduce the heat to low. Cover the saucepan tightly with its lid. Let the rice simmer gently for 20-25 minutes, or until the 2 cups of Coconut Milk and any other liquid has been absorbed by the rice and the rice is tender.
5. 5Remove the saucepan from the heat. Keep the lid on tightly. Let the rice rest, covered, for 10 minutes. This allows the rice to finish steaming and become fluffy.
6. 6Remove the lid from the saucepan. Gently fluff the cooked rice with a fork to separate the grains, ensuring the 10 medium Dates and 4 whole Cardamom Pods are distributed throughout.
7. 7Serve the Saudi Muhammar hot. If desired, garnish with 0.25 cup Pistachios.

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