Sweet Rice


  • ¾ cup basmati rice
  • ½ cup split mung beans with skins
  • ¾ cup brown sugar or crushed jaggery
  • A large pinch nutmeg
  • ½ teaspoon ground cardamom
  • ⅓ cup chopped cashews
  • ⅓ cup sweet raisins
  • 2 Tbsp. ghee
  • A few strands of saffron soaked in a Tbsp. milk


  1. Wash and drain rice and mung beans and cook in 2-3 cups water until tender and soft.
  2. Add the brown sugar or crushed jaggery and the saffron/milk and mix well.
  3. Stir constantly to prevent the rice mixture from sticking to the pot and reduce heat to low after the sugar/jaggery is blended.
  4. Heat the ghee and fry the nuts and raisins until golden.
  5. Add the cardamom and nutmeg to the ghee, turn off the heat and mix into the rice mixture.
  6. Serve warm.

Note — Jaggery and basmati rice are available at most Indian grocery stores.

Rice — A Sweet, Sattvic Ayurvedic Delight