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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (229g) Recipe makes 4 servings The following items or measurements are not included below: 5 cloves |
||
| Calories 384 | ||
| Calories from Fat 106 | (27%) | |
| Amount Per Serving | %DV | |
| Total Fat 11.8g | 18% | |
| Saturated Fat 4.8g | 24% | |
| Monounsaturated Fat 4.6g | ||
| Polyunsaturated Fat 1.6g | ||
| Trans Fat 0.0g | ||
| Cholesterol 15mg | 5% | |
| Sodium 685mg | 28% | |
| Potassium 273mg | 7% | |
| Total Carbohydrate 63.6g | 21% | |
| Dietary Fiber 3.0g | 12% | |
| Sugars 6.4g | ||
| Protein 7.2g | 14% | |
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This rice is Indian inspired and so the recipe calls for traditional basmati, but Texmati rice will give much the same effect, and in fact any white rice is good made this way. Substitute almonds for the cashews if you prefer.
SERVES 4
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 thread
- 1 teaspoon salt
- 2 tablespoons butter, softened
- 1/4 cup chopped cashews
- 1/4 cup raisins
Directions
1
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.2
With a fork, gently stir in the butter, cashews, and raisins.
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- Course > Side Dishes
- Main Ingredient > Pasta, Rice & Grains > Rice
- Cuisine > Asian > Southern > Indian
- Preparation > Time to Make > < 60 mins
- Preparation > Simple > 3 or Less Steps
- Occasion > Dinner Party
- Occasion > Taste/Mood
- Dietary > Vegetarian
Featured Reviews for This Recipe
From: UmmBinat
On Jun 3, 2009
This was so good! I used white basmati rice and did not break the cinnamon stick as I overlooked that part. I used 2 cloves instead of 5 out of preference. I did not add any butter because we are dairy free. I took ~Rita~s idea to the next level and toasted some pine nuts and used cardamom as well in replacement of the cashews. I was pleasantly surprised that this dish tasted so good as I tend to find rice cooked in water as apposed to chicken stock too bland for our tastes. This was wonderful and I will make this recipe again.
From: Gerry 999
On Jul 11, 2008
Made this for lunch today using my rice cooker which cooks basmati rice to perfection. Used 'Pure Spanish Saffron' one of my recent purchases at herb and spice party. Made as posted with excellent results- we rice lovers are wanting to add this one to our Family Favorites. Thank you for sharing.
From: PaulaG
On Aug 17, 2006
Yes, any white rice is wonderful. I used jasmine rice which was wonderfully done and fluffy after the standing time. I did not realize that I had left off the butter until I sat down to write the review. This was served with Chicken & Shrimp Curry With Coconut & Green Chilies. They compliment each other very well.
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