Recipe by COOKGIRl
Printed in the cookbook 'From the Lands of Figs and Olives'.
Top Review by AcadiaTwo
This recipe is sweet enough to be used as a dessert due to the dates. I used crasins instead of raisins and added a 1/2 teaspoon of some parsley I wanted to use up before it went bad. Otherwise I made it as written. I served it with duck a la orange, when it went with perfectly. I used a wild rice blend. Made for NAME tag.
- 1 cup rice (I used basmati)
- 2 1⁄4 cups water
- 1 teaspoon salt
- 5 tablespoons butter
- 1⁄2 cup slivered almonds
- 1⁄3 cup dates, cut into small pieces (run a knife under hot water to make slicing easier)
- 2 tablespoons raisins
- 1⁄2 teaspoon cinnamon (or 1/2 of one small whole cinnamon stick)
- 1 pinch ground cloves
Directions See How It's Made
- Place the rice in a heatproof bowl and cover with boiling water. Let stand 30 minutes to 1 hour then drain in a fine mesh strainer.
- Place the drained rice in a pot with *2 cups* of water and bring to the boil then cover and simmer on low for 10 minutes.
- In the meantime, melt 3 tablespoons butter in a small pan and cook the almonds until starting to brown, stirring often.
- Stir in the dates, raisins, ground cinnamon or cinnamon stick and cloves.
- Turn heat down to low and cook covered for 15 minutes or until the mixture is soft and gooey, stirring often. (Do not overcook or let dry out.).
- After the rice has cooked 10 minutes, remove the pot from the burner without taking off the lid and let stand for 15 minutes.
- Drain the rice in a strainer under warm water and then place half of the rice back in the pot, flattening and spreading it around evenly.
- Dot the first layer of rice with 1 tablespoon of butter.
- Now arrange the cooked almond-date mixture over the rice, spreading it around and flattening with a spatula. Spoon the rest of the rice on top, again spreading it around and flattening the top then dot with 1 tablespoons of butter.
- Invert a heatproof plate on top of the rice or as I did-fold up a tea towel and place it on top of the pot. Cover the pot with the lid and cook on very low heat for 15 minutes.
- After 15 minutes of cooking, remove the pot (but keep the lid on the pot!) to another burner and set aside for another 15 minutes.
- Invert the pot of rice onto a serving platter.
- Serve hot.