Rice: Nutty Rice with Fruit
Published: Wednesday, 17.09. 2008 - 13:41:13 By: miro |
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In the south of India, rice is the stample diet and it is eaten two or three times a day. There are many ingenious ways to prepare it and it forms an ingredient in a wide variety of recipes. Try this polaf rice with nuts and raisins: not only is it is delicious and substantial dish it will give you a healthy energy boost too.
Ingredients
2 tablespoons ghee or oil
1/2 teaspoon turmenic
1/4 teaspoon ground cumin
3 cardamom pods (or 1/4 teaspoon ground cardamom)
pinch ground cinnamon
2 onions, sliced
250 g (9oz) rice
400 ml (13fl oz) coconut milk
50 g (2oz) unsalted pistachio nuts
35 g (1 1/4oz) cachew nuts
35 g (1 1/4oz) raisins
salt, pepper, to taste
Preparation
Peel the onions and slice them very thinly. Heat 1 tablespoon of ghee or oil in a large frying pan and add the turmenic,the cumin, the cardamom, and the cinnamon. Fry for a few minutes, stiring, until the spice release their aroma, then add the slice onions. Cook the mixture for 2 - 3 minutes over a medium heat, stiring constantly.
Add the remaining oil to the pan and sprinkle the rice into it. Cook fo 2 minutes over a medium heat, stiring continually so that the rice is thoroughly coated with oil.
Pour the coconut milk and 300 ml (10fl oz) of very hot water over the rice, then bring to the boil. Season with salt and pepper, lower the heat and simmer gently for 15 - 20 minutes, stiring occasionally, until the rice is cooked and has absorbed all the liquid (if necessary, add more hot water during cooking).
In the meantime, heat a non-stick frying pan. When it is very hot, add the pistachio nuts and cashews and dry-fry them for a few minutes, stiring, until they are just turning a golden colour.
When the rice is almost cooked, add the raisins and stir well before simmering for a futher 2 minutes. Remove the cardamom pods and spoon the rice into a large serving dish. Sprinkle with the toasted cashew nuts and pistachios, stir to separate the grains of rice, and serve immediately, piping hot.
This fragrant pilaf rice would be ideal wirh barbecued lamb chops, grilled sea bream or prawns with turmenic.
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