Prep 15 mins
Cook 25 mins
This is a fragrant, slightly sweet rice dish that goes well with very hot and spicy curried dishes; and it's delicious on its own. The recipe was adapted from: "the vegetarian epicure, book two", by Anna Thomas.
- 4 tablespoons butter
- 2 cups white rice, long-grain
- 1⁄4 teaspoon cinnamon
- 8 cardamom pods, seeds only
- 1⁄4 cup almonds, blanched and slivered
- 1⁄2 cup raisins
- 1 cup peas
- 4 cups hot water
- 1 1⁄2 teaspoons salt
- Melt the butter in a large, fireproof casserole and fry the rice in it over low heat until it just starts to color.
- Add the cinnamon and the crushed cardamom seeds; stir and continue frying for a minute or two.
- Add the remaining ingredients and stir briefly.
- Bring the water to a boil, then lower the heat, cover the casserole tightly, and let the rice steam for about 20 minutes.
- All the water should be absorbed and the rice just tender but not mushy.
A good basic rice dish. I used sweet butter (unsalted), Indian white Basmati rice which I rinsed in a sieve until the water ran clear, I didn't crush my cardamom seeds and it was fine that way, yellow raisins, Green Giant frozen sweet baby peas, sea salt, to taste, plus the rest of the ingredients. Served with an Indian meal. I may make this again, though next time I'd like to try toasting my slivered blanched almonds in a dry frying pan and adding as garnish.