Made it the first time with pistachios since I didn't have cashews. Second time change the recipe for 6 servings and used cashews...MUCH better!! Didn't use currents either time and used basmati rice. Since you have to rinse basmati rice I think that made it turn out a little sticky, but we don't mind that since we put saucy Indian dishes over it anyway. This will be our rice for all our Indian dishes! Thanks!
I also used turmeric and it produced a rich color. Since I like more savory flavors, I used less sugar and added cumin and chile powder. It was very tasty and reminded me of a Burmese rice dish that a friend of mine made. I think next time I will add green onions and garlic.
This was easy to make and tasted complex. I used turmeric instead of saffron due to cost. (the "tools" section says it's ok). I made a 1/2 recipe and it turned out well. I used 1 cup long grain brown rice and 1 cup wild rice.
My family really enjoyed this -even the picky eaters! Thanks!
I replaced currants with raisins as well. My husband and I were amazed at the complexity of flavor and texture. Also replaced sugar with Splenda as we are diabetic. Wonderful side dish, beats plain brown rice!
This is a wonderful rice I like to serve at dinner parties. I've made it many times in the past, but, I do use raisins as a substitute for currants. I am not a big fan of soy milk and neither is anyone at home, so we use regular milk instead. As for butter, I use vegetable oil. I like the taste of the raisins and cashews the most in this. As a kid, I still remember myself picking out the nuts and raisins from the rice and eating them in one go;)! This is a lovely rice recipe everyone who loves rice must try. I've never made this with pistachios; like you, I also use cashews always for this.