Prep 10 mins
Cook 20 mins
Vegetarian Times Issue: March 1, 2003 p.54 Basmati rice is a beautiful, aromatic rice, says Chef Allen Susser of Chef Allen’s restaurant in Aventura, Florida. He adds spices to enhance the sweetness of the Haden mango, a variety he uses often. If unavailable, use the ripest mango possible. Wine Suggestions Mmm—all these aromatics surrounded by a textural background of rice, macadamias, raisins and mangoes. Go for a wine that will highlight the spices and promote the fruit. Try Tantalus Winery Russian River Semillon.
- 2 tablespoons clarified butter
- 1⁄4 cup macadamia nuts
- 5 whole cloves
- 2 cardamom pods
- 1 cinnamon stick, 1-inch long
- 16 whole black peppercorns
- 1 lb raw basmati rice
- 1⁄2 teaspoon saffron thread, soaked in 1 Tbs. hot water
- 2 teaspoons kosher salt
- 3 cups water
- 2 tablespoons raisins
- 1 ripe mango, peeled, seeded and diced
- 2 tablespoons fresh coriander, chopped
- 2 tablespoons scallions, chopped
- To prepare nuts and spices, heat butter in saucepan over medium heat, and sauté nuts until golden brown. Remove nuts from heat, and set aside. Using same pan, add cloves, cardamom, cinnamon stick and peppercorns, and cook, stirring constantly, about 1 minute, or until aromatic.
- Stir rice into spice mixture. Add saffron and salt, stirring well. Add water, and bring to a boil. Reduce heat to low, cover and cook for about 15 minutes. Remove from heat. Stir in raisins, macadamia nuts and mango.
- Cover, and let stand 5 minutes.
- To serve, stir in fresh coriander and scallions. Transfer to large bowl, and serve rice hot or at room temperature.