How to Make Pakistani Sweet Rice (Zarda) Asian Cooking Recipe Cuisine

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Pakistan Sweet Rice (Zarda)


This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian dishes, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.



Recipe makes for 16 Servings

 4 cups uncooked white rice

  1/4 teaspoon orange food color

  10 pods whole cardamom

  2 tablespoons vegetable oil

  4 cups white sugar

  3 tablespoons heavy cream

  1 tablespoon raisins

  1 tablespoon chopped walnuts

  1 tablespoon chopped almonds

  2 teaspoons grated orange zest


Directions:

 1. Place the rice in a bowl with water to cover and soak one hour.

 2. Bring a large pot of water to boil with food color and half the cardamom pods. Stir in the rice, reduce heat, cover and simmer until tender, 20 minutes.

 3. In a large skillet over low heat, cook remaining cardamom pods in oil 2 minutes. Stir in cooked, drained rice, and sugar. Cover and cook 5 minutes. Remove from heat and stir in cream, raisins, walnuts, almonds and orange zest. Serve warm.


For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.
Enjoy..




Have an Asian dish of your own? Or you tried using our recipe?  Please send us a picture, we would love to post it! email pix to cook@avagroups.info

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