Made This Recipe? Add Your Photo
Prep 5 mins
Cook 20 mins
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.
- Rinse basmati rice.
- Melt butter over a medium heat.
- Saute shallots, until they start to soften.
- Add the golden raisins, chopped cashews, and frozen peas.
- Saute until raisins start to plump.
- Add the basmati rice.
- Saute until rice begins to turn white.
- Add the cinnamon stick, pepper corns, cardamom pods, and bay leaf, giving it one last stir.
- 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).
- Start your rice cooker on the white rice setting.
- Remove the hard seasonings, they are not edible.
- Fluff rice and serve.
I make a lot of Indian food, so it's nice to find a new rice recipe to add to the rotation. This rice is great as it has a mild flavor and the raisins and nuts are a good addition. I used peanuts instead of cashews. I served this with an Indian meal and served the leftovers with middle eastern meal a few days later, and the rice paired well with both.
Absolutely delicious! Loved all the extra components in this dish such as the nuts, raisins and the peas. They all compliment each other well and the flavor of the spices was wonderful. Will definitely make this dish again -- this would be a great company dish and will absolutely WOW your guests and family. Made for Spring PAC, April, 2013.
This recipe is a real winner. It's full of flavor('s) and texture on it own but complimented the baked ham it was served with very well. Not difficult to make and used things that I most always have on hand. This was very well enjoyed. Made for PAC, Spring 2013.