Today's recipe is saffron sweet rice, which includes rice and nuts. In Rajasthan, this dish is made in every home on the first day of Holi. In Rajasthan, it is called Beenj.

#masterchef

Kesar Mewa Sweet Rice is a delicious dish often enjoyed during the festival of Basant Panchami. Traditionally, it is offered as prasad after performing Saraswati Puja. Enjoy this flavorful sweet rice with saffron and mixed nuts.

Chaler payesh or rice kheer is a popular delicious and sweet Creamy dessert from bong community. Rice kheer made on several occasions of bong community such as baby shower, baby birthday, marriage time.#India

#56 bhogKheer is a traditional very popular sweet dish in India prepared in all public festivals at large scales and even in bones at a special occasion. Today we r going to cook kheer fo' "Kanha Ji's) 56bhog #post 31st #post37

This receipe was something I had to just come up with there are alot of receipes made with egg but I needed to create mine

In my family we serve this rice with my attached Heaven chicken curry.Follow my recipe

This was so easy and delish! I used cheddar broccoli rice in mine hust to have a little more flavor. Next time I may try taco seasoning for a little more spice! Great recipe to try new ingredients with.

My mother in law is Panamañian & taught me this dish. It is one of the more traditional dishes made in Panama. I have learned the simpler version. They use real coconut & fresh beans. My husband & son love this dish. I'm glad that I can bring my husbands dishes to our kitchen.

I wanted to make something quick and easy for my boy's lunch today in less than 30 minutes. It took about 25 minutes (with prep).

#goldenapron2#orissa#post2Kanika a very simple sweet #odhia rice or pulao. It is a part of mahaprasad of the Puri Jagannath temple.It is mainly a festival speciality.It's yellow in colour. The colour yellow is due to turmeric powder.The aroma of cardamom, cinnamon, clove, desighee makes it extra ordinary.Though it is simple but an exceptional dish with nutritive value.

Rice is to the Middle East what pasta is to Italy. While rice is a staple in Asian countries, there it is typically served plain; the flavors coming from the sauces for the vegetables, meat or legumes. Iraqi and particularly Iranian rice dishes, on the other hand, are known for their flavours, colours and, especially, their presentation. The way we serve them is something of a ritual. Having more than one rice dish at a meal is not unusual. Sometimes we even make a rice crust on the bottom of a dish so that, when served turned upside down, it looks like a cake.It took me a long time to get used to making a smaller quantity of rice for dinner. When I was growing up, my mother would serve everyone a big mound of rice topped with whatever stew she had cooked that day. We’d eat the rice with a spoon or by scooping it up with a piece of hubus, or flatbread. I guarantee you that in any traditional Iranian home you’ll find a huge pot of rice on the stove.The Iranian and Iraqi method of preparing rice: partially cooking it, draining it, then returning it to the pot with fried onion and a touch of water and continuing to cook it very slowly. This method results in delicious dry, almost crispy, rice, but it is time-consuming and the rice loses some of its nutritional value.Here’s my way: