Be the first to Indian-inspired rice is gently spiced with cinnamon, cloves, bay leaves, and saffron, plus the added crunch of cashews and sweetness of raisins. This is an extremely easy, one-pot side dish.
Prep Time: 10 minutes
Cook Time: 25 minutes
Ingredients:
- 1-1/2 cups basmati rice
- 2-1/4 cups water
- 1 cinnamon stick, broken in half
- 5 cloves
- 2 bay leaves
- 1/4 teaspoon crumbled saffron threads
- 1 teaspoon salt
- 2 Tablespoons butter, softened
- 1/4 cup chopped cashew nuts
- 1/4 cup raisins
Preparation:
Rinse the rice until the water runs clear.
Put the rice in a medium saucepan with the water, cinnamon stick, cloves, bay leaves, saffron, and salt. Bring to a boil, reduce the heat to low, and cook, covered, for 15 minutes. Remove from the heat and let sit, without removing the lid, for 10 minutes.
With a fork, gently stir in the butter, cashews, and raisins.
Yield: 4 servings
Recipe Source: Quick From Scratch Herbs & Spices by Food & Wine Magazine (Sterling Pub)
Reprinted with permission.
Put the rice in a medium saucepan with the water, cinnamon stick, cloves, bay leaves, saffron, and salt. Bring to a boil, reduce the heat to low, and cook, covered, for 15 minutes. Remove from the heat and let sit, without removing the lid, for 10 minutes.
With a fork, gently stir in the butter, cashews, and raisins.
Yield: 4 servings
Recipe Source: Quick From Scratch Herbs & Spices by Food & Wine Magazine (Sterling Pub)
Reprinted with permission.
