Name: Zarda (Pakistani Sweet Rice) Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Pakistani
Ingredients: 2 cloves; 1 star anise; 3 green cardamom pods; ¼ tsp salt; 1 cup sella rice; ¼ tsp orange food color; 2 tbsp ghee (or unsalted butter); 1 cup white fine granulated sugar; 3 tbsp whole milk; 2 tbsp raisins; 2 tbsp almonds (blanched and peeled); 2 tbsp pistachios (unsalted); 2-3 tbsp dried coconut; Dried coconut; Pistachios (sliced); Almonds (sliced); Khoya (or mawa); Edible silver leaf

If you’ve ever wished to taste a quintessential Pakistani dessert that vibrates with color, aroma, and a touch of nostalgia, the Zarda (Pakistani Sweet Rice) Recipe is your golden ticket. This delightful dish turns simple ingredients into a blissful symphony of saffron-hued rice, fragrant spices, and rich nuts stirred into a luscious, lightly sweetened treat. Perfect for celebrations or whenever you crave that homely, sweet comfort, Zarda charms with every mouthful and reconnects you with traditional flavors that feel timeless yet fresh.

Ingredients You’ll Need

The image shows several cooking ingredients placed on a white marbled surface. There is a white bowl filled with uncooked white rice at the top left, next to an open can filled with yellow butter or ghee on the top right. Below these, there is a white bowl with white granulated sugar on the bottom left and a small clear glass with white liquid near the center bottom. In the center right, there is a white plate with a colorful rim holding a mix of whole nuts and dried fruits, including almonds, pistachios, raisins, and thin white slices that look like coconut. Near the sugar bowl, there are three green cardamom pods and one star anise placed directly on the surface. A small glass jar containing a red liquid is also on the bottom right. Photo taken with an iphone --ar 4:5 --v 7

Every great dish starts with the right ingredients, and for Zarda, simplicity is key. Each element plays a vital role: from the aromatic spices that infuse warmth, to the textures of nuts and raisins that add delightful surprises. Together, they create the perfect harmony of taste and color that this Pakistani sweet rice is famous for.

2 cloves: provide a warm, spicy undertone to balance the sweetness.
1 star anise: adds a subtle licorice flavor that’s captivating.
¼ tsp salt: enhances all the flavors and keeps the sweetness from becoming too overpowering.
1 cup sella rice: this parboiled rice holds its shape and soaks up syrup beautifully.
¼ tsp orange food color: traditional to give the rice its signature vibrant hue.
2 tbsp ghee (or unsalted butter): for that rich, buttery base that carries flavors seamlessly.
3 green cardamom pods: these sweet, floral pods amplify the aroma.
1 cup white fine granulated sugar: sweetens without graininess, forming a glossy coating.
3 tbsp whole milk: tenderizes the rice and enriches the syrup.
2 tbsp raisins: burst of juicy sweetness in every bite.
2 tbsp almonds (blanched and peeled): crunchy texture and nutty undertones.
2 tbsp pistachios (unsalted): a pop of green and buttery crunch.
2-3 tbsp dried coconut: adds chewiness and a lovely tropical hint.
Dried coconut, pistachios, almonds (sliced): for garnish to make it visually stunning.
Khoya (or mawa): rich creamy topping that melts into the warm rice.
Edible silver leaf: traditional touch that makes it festive and elegant.

TIP

You’ll find the full ingredient list, instructions, and print option in the recipe card below.

How to Make Zarda (Pakistani Sweet Rice) Recipe

Step 1: Prep and Soak the Rice

Start by washing your sella rice thoroughly until the water runs clear—this removes excess starch and keeps the grains fluffy. Then soak the rice in lukewarm water for 2–3 hours; this step softens the grains and ensures even cooking later on.

Step 2: Spice-Infused Rice Cooking

Bring about 1.5 liters of water to a roaring boil and add in cloves, star anise, and salt. These whole spices gently perfume the water and, in turn, the rice. Add the drained soaked rice and the orange food color, allowing the grains to absorb the warm hues and start cooking. Let this simmer on medium heat until the rice is about 90% done—around 6 to 8 minutes.

Step 3: Drain and Cool the Rice

Drain the rice in a colander and rinse with cold water. This crucial step stops the cooking instantly so you don’t end up with mushy rice; it also helps lock in the brilliant orange color.

Step 4: Preparing the Sweet Syrup Base

In a large wok or heavy pan, melt ghee over medium heat. Toss in green cardamom pods and toast them until their fragrance fills the air. Then stir in the sugar and milk, making sure the sugar dissolves fully without crystallizing—this smooth syrup will lightly coat the rice for even sweetness.

Step 5: Combining Rice and Syrup

Pour the parboiled rice gently into the syrup mixture and fold carefully so every grain is glistening without breaking. Turn up the heat to medium-high and cook for several minutes until most of the liquid evaporates. The rice should be moist but not swimming in syrup.

Step 6: Adding Nuts, Fruits, and Final Steaming

Sprinkle in pistachios, blanched almonds, raisins, and dried coconut—these add beautiful bursts of texture and flavor. Reduce the heat to the lowest setting, cover the pot, and let the sweet rice steam (‘dum’) for 10 to 12 minutes. Using a metal trivet underneath prevents sticking and creates gentle even heat perfect for this final tenderizing step.

Step 7: Final Touch and Fluffing

Once done, uncover and fluff the rice gently with a fork or spatula. Let it rest uncovered for 8 to 10 minutes so excess moisture evaporates and the flavors settle, resulting in perfectly tender, aromatic grains.

Step 8: Serving and Garnishing

Transfer your gorgeous Zarda to a beautiful dish. Top generously with extra dried coconut, sliced pistachios, almonds, creamy khoya, and a delicate shimmer of edible silver leaf—a feast for the eyes and the soul.

How to Serve Zarda (Pakistani Sweet Rice) Recipe

The image shows a large white bowl filled with cooked orange rice mixed with small pieces of green vegetables. The rice looks soft and fluffy with a rich orange color all over. A spoon is lifting a portion of the rice from the bowl, showing long grains and a slightly shiny texture. The bowl is placed on a white marbled surface, and the background is softly blurred to keep the focus on the rice dish. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Garnishes are not just decoration but a flavor amplifier for this sweet rice. The sliced almonds and pistachios lend crunch, the dried coconut adds subtle chewiness, and a dollop of khoya introduces creamy richness. Edible silver leaf transforms this humble dessert into an elegant celebration star.

Side Dishes

Zarda pairs beautifully with mild-flavored dishes that balance its sweetness, such as fragrant biryanis, spiced grilled meats, or lightly curried vegetables. For a refreshing contrast, serve with plain yogurt or a cool raita infused with cucumber and mint.

Creative Ways to Present

Think beyond the serving bowl—try layering Zarda in individual glass cups with nuts and rose petals for a stunning presentation at dinner parties. You can use mini molds for bite-sized portions or even shape the rice into decorative mounds with your hands for a rustic, charming look.

Make Ahead and Storage

Storing Leftovers

Zarda keeps well in an airtight container in the refrigerator for up to 3 days. The flavors mellow and meld beautifully overnight, making leftovers even more delightful. Just be sure to keep the garnishes separate if you want to maintain their crunch.

Freezing

Freeze portions of cooled Zarda in freezer-safe containers for up to 1 month. When you’re ready, thaw overnight in the fridge. Freezing is a wonderful option if you want to prepare this celebratory dessert in advance for festive occasions.

Reheating

Reheat gently on the stove or in the microwave with a splash of milk to revive the creamy texture. Stir occasionally and cover to warm evenly. Avoid overheating as that can cause the rice to dry out or become tough.

FAQs

What is Sella Rice and can I substitute it?

Sella rice is parboiled rice known for its firm texture and the ability to absorb flavors without breaking apart. You can try basmati rice as a substitute, but sella rice is preferred for authentic texture and color retention in Zarda.

Can I make Zarda vegan?

Absolutely! Replace ghee with coconut oil or vegan butter, and substitute milk with almond or oat milk. The flavor and texture will be slightly different but still delicious and comforting.

Is the orange food color necessary?

The orange food color provides the traditional bright hue that makes Zarda visually striking. If you prefer, you can skip it or substitute with natural colors like saffron infused milk to achieve a subtle yellow tint.

How sweet is Zarda supposed to be?

Zarda is moderately sweet — the balance of sugar, nuts, and aromatic spices creates a sweet yet nuanced dessert, not overly sugary. You can always adjust the sugar quantity when making it to suit your taste.

Can I add other dried fruits to Zarda?

Yes! You can include dried apricots, cherries, or even chopped dates to add different textures and flavors. Just be mindful of the overall sweetness when adding extra dried fruits.

Final Thoughts

I hope this vibrant and heartwarming Zarda (Pakistani Sweet Rice) Recipe inspires you to bring a slice of Pakistani tradition to your table. With its rich aroma, festive colors, and comforting sweetness, it’s a dessert that wraps you in joyful memories and makes every celebration even more special. So go ahead, try it out, and let this delightful sweet rice bring a sparkle to your next meal!