Rachael Ray's Special Rice
photo by NorthwestGal
- Ready In:
- 25mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 709.77 ml water
- 29.58 ml butter
- 4.92 ml cumin seed, 1/3 handful
- 59.14 ml golden raisin, 2 handfuls
- 29.58 ml currants, 1 handful
- 4.92 ml lemons (from about 1/2 of the fruit) or 4.92 ml orange zest (from about 1/2 of the fruit)
- 354.88 ml enriched white rice
- 2 blades fresh chives, chopped
- 85.04 g bag sliced almonds, lightly toasted or 85.04 g smoked almonds
directions
- Bring water to a boil in a covered saucepan. Add butter, cumin, raisins, currants, zest, and rice. Stir the rice and return to a rolling boil. Cover and reduce heat to low. Cook 20 minutes, stirring occasionally.
- Remove from heat and add chives. Fluff rice with fork and transfer to a serving dish. Cover rice liberally with toasted sliced almonds or smoked almonds.
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Reviews
-
This was so delicious. I really liked the citrus touch from the lemon, and the bit of crunch provided by the almonds sprinkled on top. I didn't really detect any of the chives, so I will probably increase that a bit (or perhaps just use a slightly bolder spice) the next time I make this, but that's a matter of personal preference. It was a very nice side dish to our pork roast dinner. Thank you for sharing your recipe, linnis4_9149959. Made for Spring 2012 Pick-A-Chef.