Delaram Anbarbu Rice, 10 Kilograms

Khuzestan Amber rice has small grains, is light, highly aromatic, and cooks quickly. Unlike northern Iranian rice varieties, it does not need long soaking and should be cooked with less water. The best cooking method is the kateh (absorption) method to preserve its aroma and softness. For the drained (parboiled) method, only a few minutes of boiling is sufficient. By using a short soaking time, little water, and brief steaming, Amber rice shows its best texture and fragrance.

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The cooking method for Khuzestan Amber Rice is slightly different from northern Iranian rice, because its grains are lighter, more aromatic, and cook faster. The most important point is not to soak it for too long and not to let it steam for an extended time.

✅ Ingredients

Amber rice: 2 cups
Water: about 3 cups (for the absorption method) or enough (for the boiling and draining method)
Salt: 1 to 2 teaspoons
Oil or butter: 1 to 2 tablespoons

🍚 Method One: Absorption (Kateh) – the best method for Amber Rice

Washing
Rinse the rice 2 to 3 times with cold water.
❗ Tip: Do not wash Amber rice too much, as its aroma will decrease.
Soaking
Soak for a maximum of 10 to 15 minutes in water with a little salt.
(Soaking longer than this may cause the rice to become mushy.)
Cooking
Add the rice to a pot using this ratio: for every 1 cup of rice, use 1.5 to 1.7 cups of water.
Add a little oil and salt.
Place over high heat until it comes to a boil.
When most of the water is absorbed, reduce the heat and cover the pot with a lid.
Let it steam for about 20 minutes.

Result:
Amber rice cooked using the absorption method becomes fine-grained, light, aromatic, and slightly sticky, which is its traditional and authentic texture.

🍚 Method Two: Parboiled & Drained (Strained Rice)

If you want the rice to be more separate and fluffy:

1. Soaking
Soak the rice in water with salt for 10 minutes only (not longer).

2. Boiling
Bring a pot of water to a boil and add salt.
Add the rice and boil for about 6–7 minutes.
When the grains are slightly white in the center, drain the rice.
Pour a little oil into the pot, then add the drained rice on top.

3. Steaming
Steam overi for 10 to 15 minutes over low heat.

🔸 Important note:
Amber rice cooks very quickly, so be careful not to let it dry out.

⭐ Important Tips for the Best Result

Amber rice turns out better with less water.
Stirring too much during cooking will cause the grains to break and become mushy.
If you want more fluff, add 1 extra tablespoon of oil.
In the absorption (kateh) method, if you want extra fluff, add a few drops of lemon juice to the cooking water.