Recipe by William (Uncle Bill) Anatooskin
This rice combination with the wild rice gives you a nice crunchy taste. The saffron strands add a very delightful flavor and the crushed cashews just top it off. I started this combination or rice about 12 years ago to the delight of many.
Top Review by Roger/OH
This rice has a fantastic nutty flavor and would be great as a side with a Thanksgiving turkey. I could not locate the Lal Qilla rice in our small town. I increased the Basmatic rice by 3/4 cup and the Jasmine by 1/4 cup. It still turned out great. I will have to get some of the Lal Qilla when I get to the "big city" and try it again.
- 1 cup wild rice
- 2 1⁄2 cups water, for cooking wild rice
- 1 cup brown basmati rice
- 1 cup jasmine long grain rice
- 1 cup lal qilla rice
- 4 cups chicken broth
- 1 1⁄2 cups water
- 6 red saffron strands (no substitution)
- 2 tablespoons butter or 2 tablespoons olive oil
- 3⁄4 cup crushed cashews
Directions See How It's Made
- In a small saucepan, measure wild rice and just cover with water.
- Cover and bring to boil; reduce heat and simmer for 2 minutes.
- Drain well and return to saucepan.
- Add 2 1/2 cups of water, cover and bring to boil.
- Reduce heat and simmer for 20 minutes or until most of the water is absorbed.
- In the meantime, measure basmati brown rice, Jasmine long grain rice and Lal Qilla rice to a large mixing bowl.
- Wash rice in cold water by squeezing rice through your fingers at least 100 times.
- Change the water every 25 squeezes.
- This removes most of the chaf off the rice.
- Drain rice well and transfer to an automatic electric rice cooker or a large saucepan.
- Now add the semi-cooked wild rice to cooker.
- Add 4 cups of chicken broth, 1 1/2 cups of water, saffron strands and butter to cooker.
- Mix rice well to blend.
- If using an electric cooker, cover, press to start and continue to cook for approximately 20 minutes.
- DO NOT REMOVE COVER WHILE RICE IS COOKING.
- If using a saucepan, cover, bring to boil; reduce heat and simmer for about 20 minutes or until all liquid has been absorbed.
- While the rice is cooking, crush the cashews and set aside.
- When rice is cooked, fluff with a fork.
- Add crushed cashews and mix again to incorporate with the rice.
- Serve immediately with your favorite chicken dish or curried beef.