Middle Eastern Raisin Rice
"A twist on a Middle East recipe with a splash of Afghan and Central Asia."
photo by PalatablePastime
- Ready In:
- 30mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 2 cups long grain white rice
- 4 cups water, approximately
- 1⁄4 cup golden raisin
- 1⁄4 - 1⁄2 teaspoon salt
- 1 1⁄2 tablespoons cinnamon
- 1⁄8 cup olive oil
- 1⁄2 teaspoon saffron (optional)
- plain yogurt, for serving
directions
- 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.
- 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.
- 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.
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Reviews
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Turned out great :-) Done with Himalayan Red Rice. Read Tweaks for guide. -
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Excellent! Tasty, easy and fast. I tried another recipe that had chopped onions in it as well. This really fit the bill! Thank you. -
really great! I loved this as did my son. I made this in the rice cooker exactly as directed-I liked the directions to check the water and see if it just covers completely-that direction made me take of a few Tbs-the rice then came out perfect. I also doubled the raisins ( we love them)Thanks for this awesome recipe-I will make again
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Awesome, easy to make recipe!! thanks for sharing! absolutely delicious. it went sooo well with tabouli AND with chicken kebabs. yum! -
Really yummy! All the flavors come together very nicely. I used less cinnamon since it was quite enough to make the rice fragrant and combined with the saffron, it was delicious! I would definitely recommend using the saffron if at all possible. The rice went very nicely with Zaatar chicken. Thanks for posting.
Tweaks
-
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.
RECIPE SUBMITTED BY
I'm 31, married and live in Central California. I'm still an amateur cook but I love making all kinds of recipes, especially Middle Eastern and Indian. My favorite cookbook is currently an Indian cookbook with 500 recipes. My passions are reading, writing, cooking, spending time with my husband and animals. My pet peeves are intolerant and over-confident people.
