Ingredients:

• 300 g – Sugar
• 2 tbsp – oil or Ghee
• 200 g – Rice
• 200 g – fresh grated Coconut
• 10 to 12 Raisins
• 5 to 6 powdered Cardamoms
• 5 to 6 Saffron strands soaked in a tbsp of Milk
• 4 to 5 Almonds
• a pinch salt
• the juice of half a Lemon
• 3 to 4 tsp – Ghee

Method:

1. Wash the rice thoroughly. Drain in a colander for at least 2 hours. In a deep pan, heat the 2 tbsp of oil or ghee.
2. Add 1 cup of water and cook the rice till the grains are separate but not soft.
3. Remove from the heat. Stir in the sugar and coconut while the rice is still hot.
4. Replace the pan on the stove and cook over a low flame, stirring occasionally.
5. Mix the rice gently so that the grains do not break and turn to mush.
6. When the rice starts to bubble, reduce the heat to minimum and stir in the lime juice.
7. Cover the pan and let the rice steam through once.
8. Remove the narali bhat from the heat. Mix in the cardamoms, saffron and 3-4 tsp of ghee.
9. Place the dish in a serving bowl and garnish with varkh, raisins, silvered almonds.
10. This rice tastes good both hot or chilled, fresh or stale.

Recipe courtesy of Anita Raheja