Cinnamon Basmati Rice With Raisins

photo by Annacia

- Ready In:
- 30mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 1 tablespoon butter, unsalted
- 1 medium onion, diced
- 1⁄2 teaspoon ground cloves
- 1 teaspoon cinnamon
- 1 cup uncooked basmati rice
- 3⁄4 cup golden raisin
- 1 teaspoon salt
- 1⁄4 teaspoon pepper
directions
- Melt butter in medium saucepan. Saute onion, cloves, and cinammon until the onion is translucent.
- Rinse the uncooked rice in a sieve with cold running water. Add rice to pan, sirring to coat.
- Add raisins, salt, and pepper. Add 2 cups water. Increase the heat and bring to a boil. Reduce heat and cover. Cook 10-15 minutes until water has been absorbed & rice is cooked.
- Remove from heat and let stand, covered, for 5 more minutes. Season with additional salt and pepper if desired.
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Reviews
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As written it was pretty boring, and by the way, if you change the serving amount remember it’s 2 cups of water per cup of rice. It doesn’t change in the directions section when you change the serving number in top. Water needs to be added to the ingredient list therefore. Because it was for a potluck at 12 servings and in a rush I suddenly added a half stick of melted butter and half cup of sugar mixture, would’ve chosen brown sugar but didn’t have any. I also added red pepper and chopped toasted almonds. This helped it a lot though it wasn’t perfect. Future, will add chopped jerky or Small sliced sausage possibly. Or hey could possibly try shredded chicken. Julia Childs always says, more butter! Not health conscious but in a pinch and for special occasions do it.
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This is a good starting point for a good middle eastern side dish. I'm sorry to say that I found it weak as written. I gave this a quick taste test before the water had absorbed and quickly added a healthy big spoonful of chicken stock powder and a 1/4 tsp of cumin. After it was photographed basically as written (the chicken stock and cumin don't show) I added another full 2 tsps of cinnamon and a handful of pine nuts. With that it was tasting pretty darn good. I'll be the first to admit that others might not care for the amount of cinnamon I used but I feel it was needed to get the best out of this dish.
RECIPE SUBMITTED BY
MindiLouWho
United States