Japanese Rice

Name: Japanese Rice
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.)

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.)

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.