Ingredients
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2
-
4
-
1/4
-
1/4 - 1/2
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1 1/2
-
1/8
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1/2
-
-
-
-
-
-
-
-
Directions
Middle Eastern Raisin Rice,A twist on a Middle East recipe with a splash of Afghan and Central Asia.,Turned out great 🙂 Done with Himalayan Red Rice. Read Tweaks for guide.,Used Himalayan Red rice and Raisins, Himalayan Pink Salt. Cleaned the rice, then rinsed it a few times, then brought it to the boil, stirred a few times until it reached boiling point, then put lid, left it simmering for a total of around 25 minutes, while stirring occassionally. Turned off gas once the water was absorbed and let it rest for another 2 minutes, then put it in the bowls to serve. Grated cheese is optional, personally, I did not use it. Nice and juicy plump raisins, rice also grew and become “juicy”. In the pot it started to “lump” when stirred near the end but never got stuck on the bottom, and the grains were not stuck either, although similar to “sticky rice”, but not really. Next time I will add slivers of almond and pine nuts to make it more traditional, but I was out of stock. The water was 2 1/4 – 2 1/2 cups to 1 rice.
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Steps
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1
Done
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Wash Rice Well. Place 2 Cups Rice in a Rice Maker (or Pot), Add 4 Cups Water, or Enough Water to Just Cover the Rice With No Grains Sticking Out. |
|
2
Done
|
Add Raisins, Salt, Cinnamon, Saffron (optional) and Then Drizzle Olive Oil Around in a Circle Over the Rice Mixture. Mix Well With Spoon So Rice and Ingredients Are Blended Together. There Should Be Enough Cinnamon Added to Give Off a Strong Scent of Cinnamon. Adjust Amount as Needed. |
|
3
Done
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Cook Rice in Rice Maker or Pot and After Rice Is Cooked, Stir Ingredients Together One More Time. Spoon Onto Large Platter and Serve With Plain, Nonfat Yogurt. |
