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Arabic Sweet Rice Recipe

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Bahraini Sweet Rice (Muhammar) Recipe - EasyRecipesCooking.com

Wonderful, aromatic and flavourful! The best Muhammar I have made and I have tried a number! Very important to use a cast iron pan or heavy pan and lots of butter to form the crust part properly, this makes it way more flavourful as well. This is very good served with Gulf Arabian fish or shrimp dishes as it is traditional. Modified from a recipe found on http://desertcandy.blogspot.com. A great example this rice goes with is recipe#443922.

Total time: 43 minutes

Prep time: 15 minutes

Cook time: 28 minutes

Yield: 4 , 3-4 serving(s)


1 cup basmati rice, rinsed in cold water
1/4 cup date molasses (date syrup, dibs tamar in Arabic, found in Middle Eastern shops)
1/4 teaspoon saffron, ground (I use a mortar and pestle. Iranian saffron is definitely superior in taste and colour)
1/4 tablespoon cardamom, freshly ground
1 teaspoon rose water (I prefer Iranian, I find flower waters vary quite a bit in quality)
sea salt, to taste
4 tablespoons butter, a lot is needed to form the sought after crust (or ghee, (or more)


  • Combine, saffron, freshly ground cardamom and rose water in a small cup.
  • Bring a large pot of water to a boil with sea salt to taste. Add the rice and boil uncovered for precisely 8 minutes, then drain.
  • Mix the date molasses with the rice, then mix in the rose water mixture.
  • Choose a medium sized heavy bottomed pot (I use a cast iron pan, see intro). Melt the butter in it over medium heat. Add 2 spatula-fulls of rice and mix with the butter, patting down to cover the bottom of the dish. Pile the reminder of the rice in a loose cone shape and poke a few holes in the rice with the spoon handle. Sprinkle a few tablespoons of water over the rice, then cover tightly. Place over medium low heat and let cook for 20-25 minutes. Keep a close eye at the end as the rice can burn (use your nose to see if it begins to smell burned).
  • The easiest way to unmold the rice is to prepare a sinkful of cold water, dip the bottom of the pot in cold water for about 30 seconds, then invert the pot onto a serving platter. If the rice crust does not release fully, simply break up the crunchy pieces that stuck to the pot and scatter over top.
  • Serve with recipe#443922 or a Gulf Arabian fish or shrimp dish.
  • Enjoy!

Nutrition Facts:

Calories 447, FatContent 17.2, SaturatedFatContent 10.1, CholesterolContent 40.7, SodiumContent 150.1, CarbohydrateContent 69, FiberContent 2.3, SugarContent 16.1, ProteinContent 5.1

The Best Rice Pudding with Arabic Mastic and Rosewater

Rice pudding رز بالحليب is a very common dessert the Mastic and Rosewater in this Palestinian version is a light and refreshing dessert with a distinctive flavor. You will find both kids and adults will love, especially on hot summer days.

Provided by: EasyRecipesCooking.com

Total time: 30 minutes

Prep time: 10 minutes

Cook time: 20 minutes

Yield: 5


½ up rice (preferably Egyptian rice) Cal rose or Jasmine
1 cup water
3 cups milk
½ cup sugar
1 ½ tablespoon corn starch
½-1 teaspoon Arabic Mastic grinded
1 teaspoon rosewater
1 teaspoon orange blossom water
Cinnamon powder, pistachios, or other nuts for decorations (optional)


  • Soak rice for 10 minutes (optional) or rinse rice under cold water to remove starch.
  • Place rice in a pot and cover with 1 cup of water.
  • once it starts boiling, cover then turn it to low.
  • Let simmer for 15 minutes until rice is fully cooked.
  • Pour 2.5 cups of milk over the rice and keep stirring over medium heat.
  • ½ cup milk left mix with cornstarch then pour over the rice-milk mixtures.
  • Grind mastic with 1 teaspoon of sugar in a hand grinder
  • Add sugar and mastic, continue stirring on medium heat for another 15 minutes until it starts thickening and bubbling.
  • Turn heat off and mix in the rose and orange blossom water.
  • Pour the mixture into small bowls let it cool off for about ½ hour
  • Place in the fridge. It can last up to a week in the fridge.

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