SAVORY CURRIED RICE WITH DRIED FRUIT
This rice not only looks beautiful, but it's bursting with savory flavors, and your house will smell delicious when you cook this! This is a recipe I adapted from Taste Of Home's Holiday Recipes. I made it my own by altering a few ingredients and adding others, but yield amount and cooking time/method are the same. I like to make the rice mix a day or two ahead to let all the flavors meld. This makes 2 batches of rice.
Provided by The Pantry Elf
Categories Long Grain Rice
Time 30m
Yield 2 batches, 4-6 serving(s)
Number Of Ingredients 10
Steps:
- In a large bowl, combine the first 8 ingredients. You can do this a day or two in advance to allow flavors to meld, but it's not necessary.
- Combine water and butter in a saucepan; bring to a boil.
- Add 2 cups rice mix, reduce heat, and simmer for 20 minutes, or until liquid is absorbed.
- NOTE: I make this a complete meal by adding cooked chicken thighs. You can store this rice mix in an airtight container for up to 3 months.
JEWELED RICE WITH DRIED FRUIT
Categories Rice Side Christmas Thanksgiving Vegetarian Quick & Easy Wheat/Gluten-Free Dried Fruit Raisin Pistachio Fall Christmas Eve Gourmet Pescatarian Peanut Free Soy Free Kosher
Yield Makes 8 to 10 servings
Number Of Ingredients 10
Steps:
- Rinse rice in several changes of cold water in a large bowl until water runs clear. Drain in a large sieve.
- Bring water and salt to a boil in a 6-quart heavy pot, then add rice and boil, uncovered, stirring occasionally, 5 minutes from time water returns to boil. Drain rice in sieve.
- Toss together dried fruit in a bowl. Melt 6 tablespoons butter with cardamom and pepper in cleaned and dried pot, stirring to combine, then alternately layer rice and dried fruit over it, beginning and ending with rice and mounding loosely. Make 5 or 6 holes in rice to bottom of pot with round handle of a wooden spoon, then cover pot with a kitchen towel and a heavy lid. Fold edges of towel up over lid (to keep towel from burning) and cook rice over moderately low heat, undisturbed, until tender and a crust forms on bottom, 30 to 35 minutes. Remove from heat and let rice stand, tightly covered and undisturbed, at least 30 minutes.
- Heat remaining 2 tablespoons butter in a small skillet over moderate heat and cook pistachios, stirring, until lightly browned, 2 to 3 minutes.
- Spoon loose rice onto a platter, then break crust into 1-inch pieces and scatter over rice. Sprinkle with pistachios.
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