Middle Eastern · Dinner
Rice with Toasted Almonds and Raisins
Basmati rice cooked pilaf-style with butter-toasted almonds, golden raisins, and warm cinnamon-cardamom spice. Onion is softened first for sweetness, then rice is steamed until fluffy and separate. Finished with fresh parsley for a herbal lift against the nutty, subtly sweet spiced rice.
$2
10 minsPrep
20 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
411Calories
8.2gProtein
16gFat
63.4gCarbs
12.6gSugar
3.7gFiber
302mgSodium
31mgChol
6gSat Fat
312mgPotassium
76mgCalcium
2.1mgIron
0.1mcgVitamin B12
2mgVitamin C
vegetarian
low-calorie
low-cholesterol
mediterranean
thirty-min-meals
hidden-gems
vegetarian
Instructions
1
Prep
Rinse the basmati rice under cold water until clear, then drain well. Set aside the cinnamon stick and cardamom pods.
2
Toast
Melt half the butter over medium heat, add the almonds, and toast 2 to 3 minutes until golden brown and fragrant. Remove to a bowl.
3
Sweat
Add remaining butter to the pan and cook the onion over medium-low heat 3 to 4 minutes until soft and translucent.
4
Bloom
Stir the cinnamon stick and cardamom pods into the pan and cook 30 seconds until fragrant, then add rice, water, and salt.
5
Simmer
Bring to a boil over high heat, then cover, reduce to low, and simmer 12 minutes until water is absorbed and steam holes appear.
6
Rest
Remove from heat and let the rice rest, covered, for 5 minutes so grains finish steaming and separate easily.
7
Finish
Fluff with a fork, discard the cinnamon stick and cardamom pods, and fold in the toasted almonds and raisins.
8
Plate
Spoon the rice onto a plate, scatter the parsley over the top, and serve warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1 cup200g basmati rice, uncooked
- 2 tbsp28g butter
- 1/2 cup60g almonds
- 4 tbsp32g golden raisins
- 1/2 cup80g onion
- 22 small cinnamon stick
- 44 cardamom pods
- 1 1/3 cup320ml water
- 1/2 tsp1/2 tsp salt
- 2 tsp2 tsp fresh parsley
