Aromatic basmati rice is sweetened, spiced and nudged over the top with a saucy strawberry swirl and a scattering of pistachios – next in our Berry Blast line-up.
Strawberry Swirl Rice
1/3 Cup + 1 Tablespoon Sugar
1 Cup mashed strawberries
1 Tablespoon ghee/butter
½ Cup Basmati rice, soaked for 20-30 min and then drained well
1 Cup hot water or milk or a combination of the two
2 Cloves and the seeds of 4 cardamoms, powdered
1-2 Tablespoons cream, optional
1 Tablespoon sliced roasted pistachios
To make the strawberry swirl, add 1 tablespoon of sugar to the mashed berries and microwave for about 2 minutes, taking care to avoid the sauce boiling over. Set aside to cool.
Heat the ghee/butter in a small saucepan and add the drained rice. Gently toast the rice, about a minute. Mix in the spices, a pinch of salt and after a few stirs, add the hot water/milk. Bring to a boil, cover tightly and cook on medium-low heat until all the liquid is absorbed and the rice is fluffy – about 6 minutes. Add the 1/3 cup sugar, stir gently with a fork and then cover and cook on very low heat for another minute or two, until the sugar is dissolved. Stir in the cream, if using. Keep the rice covered and allow it to cool slightly.
To serve, scoop the rice into a bowl, and spoon the strawberry sauce over it in a swirl. Garnish with the sliced pistachios.
- Adjust the quantity of sugar to suit your taste. To serve as a side, add less and for a dessert, add more.
Our Strawberry Rice is swirling over to -