Recipe
November 5, 2010
Rice Pilaf With Almonds & Raisins Recipe
Step 1: Put the rice in a bowl. Wash in several changes of water. Drain. Let the rice soak in water that covers it generously for 30 minutes. Drain through a sieve and leave in the sieve suspended over a bowl to drip.
Step 2: Pour the oil into a heavy, medium pan (that has a tight-fitting lid) and set over medium-high heat. When hot, add the cinnamon. Let it sizzle for 10 seconds. Add the onions. Stir and fry the onions until they start to brown. Add the almonds. Stir until they are golden. Add the raisins. Stir until they are plump, just a few seconds. Add the drained rice and salt. Stir very gently to mix. Add water or chicken stock and bring to a boil. Cover tightly, turn heat to very, very low, and simmer gently for 25 minutes.
Reprinted with permission from Madhur Jaffrey’s At Home With Madhur Jaffrey (2010 Knopf Canada).
Directions
Yield:
Step 1: Put the rice in a bowl. Wash in several changes of water. Drain. Let the rice soak in water that covers it generously for 30 minutes. Drain through a sieve and leave in the sieve suspended over a bowl to drip.
Step 2: Pour the oil into a heavy, medium pan (that has a tight-fitting lid) and set over medium-high heat. When hot, add the cinnamon. Let it sizzle for 10 seconds. Add the onions. Stir and fry the onions until they start to brown. Add the almonds. Stir until they are golden. Add the raisins. Stir until they are plump, just a few seconds. Add the drained rice and salt. Stir very gently to mix. Add water or chicken stock and bring to a boil. Cover tightly, turn heat to very, very low, and simmer gently for 25 minutes.
Reprinted with permission from Madhur Jaffrey’s At Home With Madhur Jaffrey (2010 Knopf Canada).
