Recipe by Not So Good Cook
Tastes good and smells wonderful! Modified from a 1998 Martha Stewart magazine.
Top Review by Annacia
This is a good starting point for a good middle eastern side dish. I'm sorry to say that I found it weak as written. I gave this a quick taste test before the water had absorbed and quickly added a healthy big spoonful of chicken stock powder and a 1/4 tsp of cumin. After it was photographed basically as written (the chicken stock and cumin don't show) I added another full 2 tsps of cinnamon and a handful of pine nuts. With that it was tasting pretty darn good. I'll be the first to admit that others might not care for the amount of cinnamon I used but I feel it was needed to get the best out of this dish.
- 1 tablespoon butter, unsalted
- 1 medium onion, diced
- 1⁄2 teaspoon ground cloves
- 1 teaspoon cinnamon
- 1 cup uncooked basmati rice
- 3⁄4 cup golden raisin
- 1 teaspoon salt
- 1⁄4 teaspoon pepper
Directions See How It's Made
- Melt butter in medium saucepan. Saute onion, cloves, and cinammon until the onion is translucent.
- Rinse the uncooked rice in a sieve with cold running water. Add rice to pan, sirring to coat.
- Add raisins, salt, and pepper. Add 2 cups water. Increase the heat and bring to a boil. Reduce heat and cover. Cook 10-15 minutes until water has been absorbed & rice is cooked.
- Remove from heat and let stand, covered, for 5 more minutes. Season with additional salt and pepper if desired.