Curried rice
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Basmati rice, white or brown |
| ¼ | teaspoon | Ground cinnamon |
| ⅛ | teaspoon | Ground cardamom (or seeds of cardamom pods, crushed) |
| ½ | teaspoon | Turmeric |
| 1 | teaspoon | Salt |
| ½ | cup | Slivered almonds |
| ½ | cup | Raisins |
| 4 | cups | Boiling water |
| 1 | cup | Green peas, fresh or frozen |
Directions
Toast the rice in a large skillet over medium heat until it starts to become opaque and somewhat chalky in appearance. Add remaining ingredients, except peas, and bring to a simmer.
Cover the pot and cook until rice is tender and all the water is absorbed (20 minutes for white rice, 60 minutes for brown rice).
Stir in the peas just before serving (a few minutes sooner if you're using fresh peas).
Serves 6-8. Converted by MMCONV vers. 1⅖ ---