Santra Bhaat (Orange & Mandarin Dessert Rice)
Embrace the first of the season's citrus with this easy not-too-sweet dessert. Can be enjoyed as a comforting warm treat, or refreshingly cool (good to have options in our what's-the-weather-going-to-do Autumns!)
- 1 tsp ghee (or melted butter)
- 1 tsp black poppy seeds (optional)
- A pinch of salt
- 1 cup basmati rice, soaked for 30 minutes
- 1 ½ cups boiling water
- 1 ½ cups peeled mandarin segments
- ½cup freshly squeezed orange juice
- 2 tbsp fresh / frozen grated coconut (optional)
- 4 tbsp sugar/ sweetener (depending on the sourness of the mandarins)
- Heat a heavy bottomed pan and melt the ghee in it. Add the black poppy seeds and let them splutter just a bit. Add the drained rice and toast it in the ghee and poppy mixture for a minute.
- Add the pinch of salt and then 1 ½ cups of boiling water. Let the rice cook, covering after a while.
- When the rice is almost done, add the mandarin segments, coconut and sugar / sweetener. Mix well and cook covered on very low heat.
- Check after a few minutes and add the freshly squeezed orange juice. Cover again for a few minutes and then switch off heat after making sure the grain is cooked and the taste is balanced and to your liking (Mandarins and oranges tend to have different sourness levels).
- Scoop into bowls (or orange halves), top with more poppy seeds or a bit of melted ghee and enjoy!
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