Japanese Rice
A traditional Parsi rice dish characterized by its vibrant golden hue and subtle sweetness, often served at festive occasions. Long-grain rice is simmered with aromatic cinnamon, turmeric, and dried currants, then finished with rich butter and a touch of sugar to create a glossy, savory-sweet side dish. This recipe is the classic accompaniment to roast chicken or spicy meat curries, offering a delicate flavor balance that complements bold main courses.
Ingredients
- 2 cups Old rice (long grain or Basmati) (Originally '1 ratal' (approx 1 lb). Use aged rice for best texture.)
- 1/2 cup Dried currants (Originally 'sher chhe' (quantity unclear in text, likely 1/4 lb or less). Adjusted to standard proportion.)
- 2 tablespoons Sugar (Originally 'ratal 0' (likely a typo or fraction). Estimated quantity for mild sweetness typical of this dish.)
- 4 tablespoons Butter (Originally '5 tola'. Converted to approx 60g/4 tbsp.)
- 1 teaspoon Salt (Originally '11 tola' (likely a scan error for 1.5 tola). Adjusted to modern taste.)
- 1/2 teaspoon Ground turmeric (Originally 'vya' (fractional tola). Used for color.)
- 1 inch Cinnamon stick
- 1/2 cup Water (for turmeric) (Originally '1 pasher'.)
- 4 cups Water (for cooking) (Originally '2 sher'. 1 sher is approx 2 cups.)
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Instructions
- 1Dissolve the ground turmeric in 1/2 cup of water and set aside.
- 2Clean and wash the currants. Pick over the rice to remove any debris, then wash it gently.
- 3In a deep pot large enough to hold the finished rice, pour in the 4 cups of cooking water. Add the washed rice, currants, the prepared turmeric water, salt, and the cinnamon stick.
- 4Place the pot on low to medium heat. Cook with the lid open (uncovered) until the water has evaporated and absorbed into the rice.
- 5Once the water has burned off, add the sugar and butter to the rice. Cover the pot tightly with a lid and place it on very low heat (or a warm surface/hot ashes) to steam (dum) for about 10-15 minutes.
- 6When ready to serve, gently mix the rice with a spoon to distribute the butter and sugar evenly. This rice pairs excellently with roast chicken or meat dishes.
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