Due to unavailability of saffron, many a folks in SA, opted to use tumeric as a substitute; it lent an unpleasant taste if over used. Here is the authentic.
1 cup rice (basmati)
3 teaspoons of sugar (as you need) mixed in water and boiled to give 1 cup of syrup. Sir in 2-3 strands of saffron.
Add 1.25 additional cup of water.
1/4 cup raisins.
1 tablespoon shredded coconut.
1 tablespoon of pistachio nut.
2 tablespoon of butter + 2 tablespoon vegetable oil.
1 tablespoon of dried orange peel/zest.
Put these into a rice cooker and leave until cooked. When rice cooker switches off, leave to warm if rice is soggy until it firms up.
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