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Print Recipe
 Saffron Rice with Cheese Balls Recipe
Recipe from Vedic cuisine. The dish is easy to prepare, unusual and tasty! The combination of rice, raisins and nuts is great! And when it is supplemented with fried Adygei cheese... it's getting delicious! Try it and see for yourself!
Course Children's Food, Dinner Dishes, Hot Dishes, Lunch Second Breakfast, Second Course, Special Food Dishes, Vegetarian Food and Diet
Cuisine Indian
Cook Time 120 minutes
Servings
Ingredients
Course Children's Food, Dinner Dishes, Hot Dishes, Lunch Second Breakfast, Second Course, Special Food Dishes, Vegetarian Food and Diet
Cuisine Indian
Cook Time 120 minutes
Servings
Ingredients
Instructions
  1. Wash rice and leave in cold water for an hour (or longer). Some rice. The recipe I found, it was proposed to use a basmati or Jasmine. I took the most common long-grain rice. In the photo-rice, increased in volume, after an hour of contact with water. Grind Adygei cheese and make balls out of it, or cut into cubes, as shown in the photo, however, you can do more pieces.
    Wash rice and leave in cold water for an hour (or longer). Some rice. The recipe I found, it was proposed to use a basmati or Jasmine. I took the most common long-grain rice. In the photo-rice, increased in volume, after an hour of contact with water. Grind Adygei cheese and make balls out of it, or cut into cubes, as shown in the photo, however, you can do more pieces.
  2. Fry the cheese balls (or cubes) in a pan with the addition of 1 tbsp butter.
    Fry the cheese balls (or cubes) in a pan with the addition of 1 tbsp butter.
  3. Nuts I prefer a little grind.
    Nuts I prefer a little grind.
  4. Slightly heat the milk, dissolve the saffron and sugar in it, add the raisins and nuts. Add this mass of fried cheese (cheese balls).
    Slightly heat the milk, dissolve the saffron and sugar in it, add the raisins and nuts. Add this mass of fried cheese (cheese balls).
  5. Melt 1 tablespoon of butter in a saucepan, add the rice and fry for a few minutes. Pour water (so that the water level was higher than rice by 2 cm), add salt, bring to a boil and cook over low heat.
    Melt 1 tablespoon of butter in a saucepan, add the rice and fry for a few minutes. Pour water (so that the water level was higher than rice by 2 cm), add salt, bring to a boil and cook over low heat.
  6. When the water level is equal to the rice, add a mixture of milk, raisins and nuts (pre - remove the cheese balls/cubes; I took out not all-preferred to rice were pieces of cheese). Close the lid, boil a little until the rice is ready. To evaporate, if necessary, moisture (keep the pan on slow fire without a lid for about three minutes). When the rice is ready, add the butter pieces, stirring gently. Put on a plate, decorate with cheese balls.
    When the water level is equal to the rice, add a mixture of milk, raisins and nuts (pre - remove the cheese balls/cubes; I took out not all-preferred to rice were pieces of cheese). Close the lid, boil a little until the rice is ready. To evaporate, if necessary, moisture (keep the pan on slow fire without a lid for about three minutes). When the rice is ready, add the butter pieces, stirring gently. Put on a plate, decorate with cheese balls.

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