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Zarda Rice Recipe
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Easy Zarda Rice Recipe – Sweet Rice Recipe

Zarda Rice is a delightful sweet rice dish, combining fragrant spices, long-grain basmati rice, and a sprinkle of dried fruits and nuts. Its enticing aroma, golden hues, and balanced sweetness make it a captivating treat for any occasion.
Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Course: Dessert
Cuisine: Pakistani
Servings: 3 people

Ingredients

For Boiling Rice

  • 1 1/2 cup Rice
  • 12-15 cup Water
  • 2 tsp Food Color
  • 3-4 cloves Long
  • 4 pods Cardimom (Elaichi)
  • 2 inch Cinnimon Stick
  • 1/2 tsp Salt

For Chasni

  • 1 1/2 cup Water
  • 1 cup Sugar or to taste
  • 1/2 cup Ghee
  • 1/2 cup Milk
  • 1 tsp Kewra Essence

Garnishing

  • Dry Fruits of your choice
  • Gulab Jamun
  • Khoya

Instructions

Soak The Rice

  • Take the rice and rinse it thoroughly in a bowl until the water runs clear. After rinsing, soak the rice in water for 2-3 hours, then strain it.
    For preparing zarda, we recommend using Sella rice as it is an excellent choice. It blooms beautifully without getting broken during the cooking process, resulting in a perfect texture for your zarda.

Boiling The Rice

  • In a pot, bring 10-12 cups of water to a boil.
    Once the water is boiling, add salt to enhance the flavor.
    For an aromatic touch, add cloves, cinnamon, and cardamom pods to the boiling water.
    To ensure even distribution of food color, dissolve it in 1/4 cup of water before adding it to the pot. Adding food color directly may result in lumps.
    Now, carefully add the soaked and drained rice into the boiling water and allow it to boil again for approximately 8-10 minutes over high heat.
    Strain the rice and keep it aside.
    NOTE: Rice must be fully boiled almost 98%. Rice will become hard after adding into chansni if there is a shortfall left while boiling.

Making of Chashni

  • In a pot, prepare the sugar syrup (chashni) by adding sugar to water and stirring until it dissolves completely.
    After the sugar is dissolved, add ghee and milk to the pot. Cook the mixture over medium-low heat for 10-15 minutes, allowing it to simmer and develop a frothy and fluffy texture.
    Note: If you notice the sugar syrup becoming too thick, add a small amount of water to prevent it from hardening. The goal is to dissolve the sugar without making the syrup thicker.
    Once the sugar syrup (chashni) is ready, add the boiled rice to the pot while keeping the heat high. Mix the rice well, ensuring that every grain is coated with the syrup. Once the rice is fully coated, reduce the heat to medium.
    Allow the rice to simmer until the water evaporates, and you observe more rice than liquid on the surface.
    When the zarda is no longer watery and the rice becomes the dominant element, add kewra essence (if using) to enhance the flavor.
    Finally, add your choice of nuts to further elevate the taste of the dish.

Steam the Rice

  • To enhance the taste and texture of the rice, steam it for approximately 10 minutes. For optimal steaming, you can cover the pot with a lid wrapped in a cloth or foil.
    Once the rice has been steamed for 10 minutes, turn off the heat and allow the pot to remain covered for an additional 10 to 15 minutes. This resting period enables the rice to absorb the residual moisture, enhancing the flavors.
    Your delicious Zarda Rice is now ready to be served!

Add-ins:

  • Raisins (Kishmish), Pistachios (Pista), Almonds (Badam), Dried Coconuts (Khopra), and Cashews (Kaju) are the assorted nuts commonly used in zarda. You have the option to add them directly to the rice or semi-boil them before steaming.
    To elevate the flavor and aroma of the dish, adding a final touch of roasted nuts before serving is highly recommended.
    For an enhanced presentation and sweeter taste, you can garnish the zarda with pieces of Gulab Jamun (a sweet Indian dessert) and crumbled Khoya (mawa), a type of dried milk solids.
    If you prefer a juicy and citrusy flavor, you can substitute kewra with freshly squeezed orange juice.
    These additions will make your zarda more visually appealing, sweeter, and bursting with delightful flavors.

Pro Tips

  • To prevent the rice from sticking to the bottom of the pot, place a flat griddle or tawa underneath the pan. This helps to distribute the heat evenly and avoids any potential sticking.
    For cooking zarda, it is recommended to use a lightweight nonstick Dutch oven. This type of cookware minimizes the chances of the rice sticking to the bottom, making it easier to cook and serve.
    If you plan to store zarda for later consumption, you can refrigerate it for up to 3 days. Alternatively, you can freeze it for up to a month in an airtight container. Before reheating, sprinkle a small amount of water on the rice based on its firmness. This step helps to retain the texture and flavor of the rice when reheating.
    These tips will ensure a hassle-free cooking experience and help preserve the quality of zarda for future enjoyment.

Notes

  • To prevent the rice from sticking to the bottom of the pot, place a flat griddle or tawa underneath the pan. This helps to distribute the heat evenly and avoids any potential sticking.
  • For cooking zarda, it is recommended to use a lightweight nonstick Dutch oven. This type of cookware minimizes the chances of the rice sticking to the bottom, making it easier to cook and serve.
  • If you plan to store Zarda for later consumption, you can refrigerate it for up to 3 days. Alternatively, you can freeze it for up to a month in an airtight container. Before reheating, sprinkle a small amount of water on the rice based on its firmness. This step helps to retain the texture and flavor of the rice when reheating.
  • These tips will ensure a hassle-free cooking experience and help preserve the quality of Zarda for future enjoyment.
  • If you are soaking the rice for a lesser time, boil them for a longer time and if you soaking for a longer time then boil them for a lesser time.