Saffron Rice with Cheese Balls Recipe
Recipe from Vedic cuisine. The dish is easy to prepare, unusual and delicious! The combination of rice, raisins and nuts is just great! And when fried Adyghe cheese is added to it… it turns out very tasty! Try it and see for yourself!
Servings
4
Cook Time
120minutes
Servings
4
Cook Time
120minutes
Ingredients
Instructions
  1. Rinse the rice and leave it in cold water for an hour (or longer). Some rice. The recipe I found suggested using basmati or jasmine. I took the most ordinary long-grain rice. In the photo – rice, increased in volume, after an hour of contact with water. Chop the Adyghe cheese and make balls out of it or cut into cubes, as shown in the photo, but you can also make more pieces.
  2. Fry the cheese balls (or cubes) in a frying pan with the addition of 1 tablespoon of butter.
  3. I prefer to chop the nuts a little.
  4. Heat the milk slightly, dissolve saffron and sugar in it, add raisins and nuts. Add fried cheese (cheese balls) to this mass.
  5. Melt 1 tablespoon of butter in a saucepan, add the rice and fry for a few minutes. Pour in water (so that the water level is 2 cm higher than rice), add salt, bring to a boil and cook over low heat.
  6. When the water level is equal to the rice level, add a mixture of milk, raisins and nuts (first remove the cheese balls / cubes; I didn’t take out everything – I preferred that there were pieces of cheese in the rice). Close the lid, cook a little until the rice is ready. To evaporate, if necessary, moisture (hold the pan on low heat without a lid for about three minutes). When the rice is ready, add the pieces of butter, stirring gently. Put it on a plate, decorate with cheese balls.
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