Recipe by PaulaG
Using brown rice adds more fiber and is a little easier on the blood sugar if you happen to be a diabetic. This is a different rice to serve with Mexican dishes. This recipe goes especially well with chicken topped mole. The recipe is adapted from a Betty Crocker cookbooklet, March 1994.
Top Review by KrisLady
I'm sorry, this just didn't do it for us. The flavor of the basmati was completely covered by the cinnamon - plain long grain brown would have worked just as well. With no salt in the recipe, we found the finished dish to be bland. With the plumped raisins and cinnamon, this was more like a rice pudding than an accompaniment to chicken mole. Although it might be wonderful with some "tweeking," I probably won't be making it again. However, even though it didn't suit our family, that's not to say it wouldn't be a nice change for someone else, and I could see it appealing to kids - a great way to expose them to some new flavors.
- 1⁄2 cup onion, chopped
- 1 -2 garlic clove, minced
- 1 tablespoon margarine or 1 tablespoon butter
- 1 cup brown basmati rice
- 1⁄2 cup currants or 1⁄2 cup raisins
- 2 1⁄2 cups chicken stock or 2 1⁄2 cups broth
- 2 teaspoons ground cinnamon
- 1 -2 tablespoon fresh cilantro, chopped
Directions See How It's Made
- Rinse rice well under running water; drain.
- Cook the onion and garlic in the margarine until tender; stir in drained rice and brown lightly.
- Stir in remaining ingredients, reserving the cilantro.
- Heat to boiling, stirring once or twice; reduce heat, cover and simmer until rice is tender and stock has been absorbed; approximately 40 to 45 minutes.
- Remove from heat; fluff rice lightly with fork; cover and allow to rest for about 5 to 10 minutes.
- Stir in cilantro and serve.