Total Time
30mins
Prep 10 mins
Cook 20 mins

Tastes good and smells wonderful! Modified from a 1998 Martha Stewart magazine.

Ingredients Nutrition

Directions

  1. Melt butter in medium saucepan. Saute onion, cloves, and cinammon until the onion is translucent.
  2. Rinse the uncooked rice in a sieve with cold running water. Add rice to pan, sirring to coat.
  3. 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.
  4. Remove from heat and let stand, covered, for 5 more minutes. Season with additional salt and pepper if desired.

Reviews

(2)
Most Helpful

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.

Annacia August 04, 2007

I guess this dish just wasn’t our style. We like our dessert rice creamy.

Chef Patience September 15, 2005

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