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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 4 |
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I needed a mild rice to go with a spicy Indian dish and couldn't find anything that seemed to work. I came up with this based of several Indian recipes, not necessarily authentic but nummy none the less. The sweetness of the raisins works well with a spicy dish. If you are cooking the rice on the stove instead of in a rice cooker just change the amount of chicken stock. Ingredients:
1 tablespoon unsalted butter |
1 shallot, sliced thinly |
1/4 cup golden raisin |
1/4 cup cashews, chopped |
1 cup frozen peas |
1 cup basmati rice |
1 cinnamon stick |
5 peppercorns |
3 cardamom pods |
1 bay leaf |
1 1/2 cups chicken broth |
Directions:
1. Rinse basmati rice.
2. Melt butter over a medium heat.
3. Saute shallots, until they start to soften.
4. Add the golden raisins, chopped cashews, and frozen peas.
5. Saute until raisins start to plump.
6. Add the basmati rice.
7. Saute until rice begins to turn white.
8. Add the cinnamon stick, pepper corns, cardamom pods, and bay leaf, giving it one last stir.
9. Transfer rice mixture to your rice maker and add as much chicken stock as the rice maker recommends for 1 cup of rice. (Mine recommends 1 1/2 cup).
10. Start your rice cooker on the white rice setting.
11. Remove the hard seasonings, they are not edible.
12. Fluff rice and serve.
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