1 cup basmati rice 1 3/4 cups water (or amount suggested by rice packaging) 1/2 tablespoon margarine 1 teaspoon salt 1/4 teaspoon cinnamon 1/8 teaspoon cardamom 1/8 teaspoon cumin 1/8 teaspoon pepper 2 tablespoons oil 1/2 tablespoon sugar 1/2 cup raisins 2 carrots
1 Set raisins to soak in water for 15-30 minutes. If time allows, drain this water off and use it to cook the rice. Otherwise, discard soaking water. This will make the raisins plump and juicy in the dish. 2 Bring water to boil in a small to medium pot. Add margarine, rice, and the five dry spices to the water. Stir. Cover. Reduce heat to very low. Simmer rice for 15 minutes, then remove from heat and let sit another 5 minutes. These cooking times are given by my brand of rice. Adjust if needed for your brand. 3 While rice is cooking, peel carrots, then shred, or shave into short strips with a vegetable peeler. Feed carrot stubs to hungry kids, if applicable. 4 When cooked rice is standing by, heat oil in a small skillet on medium high heat. Add sugar and stir until it dissolves. Add carrot shavings and drained, soaked raisins to the skillet. Saute and stir until carrots wilt a bit. Remove from heat. 5 Fluff rice with a spoon or fork and garnish with carrot and raisin mixture. Enjoy!
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