Middle Eastern Raisin Rice

A twist on a Middle East recipe with a splash of Afghan and Central Asia.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 2  cups long grain white rice
• 4  cups water, approximately
• 1⁄4 cup golden raisin
• 1⁄4-1⁄2 teaspoon salt
• 1 1⁄2 tablespoons cinnamon
• 1⁄8 cup olive oil
• 1⁄2 teaspoon saffron (optional)
•  plain yogurt, for serving

Directions

1. Wash rice well. Place 2 cups rice in a rice maker (or pot), add 4 cups water, or enough water to just cover the rice with no grains sticking out.
2. Add raisins, salt, cinnamon, saffron (optional) and then drizzle olive oil around in a circle over the rice mixture. Mix well with spoon so rice and ingredients are blended together. There should be enough cinnamon added to give off a strong scent of cinnamon. Adjust amount as needed.
3. Cook rice in rice maker or pot and after rice is cooked, stir ingredients together one more time. Spoon onto large platter and serve with plain, nonfat yogurt.