Recipe by The Pantry Elf
This rice not only looks beautiful, but it's bursting with savory flavors, and your house will smell delicious when you cook this! This is a recipe I adapted from Taste Of Home's Holiday Recipes. I made it my own by altering a few ingredients and adding others, but yield amount and cooking time/method are the same. I like to make the rice mix a day or two ahead to let all the flavors meld. This makes 2 batches of rice.
Top Review by topdog ollie
OMG, this was fantastic! The dried fruit (I used dates and cranberries) really added a unique flavor. My wrestler son, who watches his food intake and usually eats half his dinner, had seconds! My husband, to whom tofu is a 4 letter word,even agreed with my suggestion that next time I add tofu and serve as a whole meal. My only problem was that my rice needed more water and cooking time than specified in the recipe.
- 2 cups uncooked long grain rice
- 1 cup dried mixed fruit (I use a mixture of dates, apricots, and cranberries)
- 1 cup slivered almonds
- 1⁄2 cup raisins or 1⁄2 cup sultana
- 2 tablespoons dried onion flakes
- 4 teaspoons chicken bouillon granules
- 4 teaspoons curry powder
- 1 teaspoon salt
- 2 1⁄2 cups water
- 2 tablespoons butter
Directions See How It's Made
- In a large bowl, combine the first 8 ingredients. You can do this a day or two in advance to allow flavors to meld, but it's not necessary.
- Combine water and butter in a saucepan; bring to a boil.
- Add 2 cups rice mix, reduce heat, and simmer for 20 minutes, or until liquid is absorbed.
- NOTE: I make this a complete meal by adding cooked chicken thighs. You can store this rice mix in an airtight container for up to 3 months.