Rice with Raisins

A light but delicious dish — just the thing to start your day!

Recipe author

Servings:

Rice (long-grain)

Water

Raisins (golden raisins)

0.5

Cashews

Butter

Onion

Cinnamon

Cloves

Cardamom

Bay leaf

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 8 % 3 g

Fats 16 % 6 g

Carbohydrates 76 % 28 g

172 kcal

GI: 7 / 93 / 0

Cooking method

Rice with raisins is a great dish for breakfast or supper. It comes out just sweet enough, with a wonderful aroma and flavor. This is an Indian recipe. For the best results, use all the spices listed. The cinnamon stick should be about an inch (2 cm) long, no more. Rinse the rice well under running water several times (about five is enough). Put it in a pot, cover with water, and let it sit for twenty minutes. Then drain the water and tip the rice into a colander or sieve. In a large skillet, melt the butter and add the cashews (almonds work too), toasting them, stirring, until golden. Set the nuts on a paper towel to drain off the excess butter. Now add the raisins to the skillet and fry them for about two minutes, stirring constantly. Add the bay leaf, cardamom, cinnamon, and cloves, and cook over low heat for about five minutes. Then add the chopped onion. Once the onion is golden, add the rice. Fry, stirring, for about two or three minutes. Pour in the water and add salt. When it comes to a boil, cover the pan and reduce the heat to the lowest setting. Let it cook, covered, for about 20 minutes. Finally, stir in the nuts and let it rest over very low heat for half an hour.