Indian Style Rice with Cashews & Raisins
Bev’s version of a recipe found on AllRecipes.Com
1 tablespoon vegetable oil (I use canola)
1 ½ cups basmati rice (can use other long grain rice, but basmati has a wonderful, beautiful texture)
1 14 oz lite coconut milk (be sure this is not the sweetened creamed de coco! Also, you can use regular coconut milk, but I use lite to cut fat and calories and the taste is just as marvelous! Coconut milk can be found in the ethnic section of the grocery store or online…Thai House is a good brand.)
1 14 oz. can chicken broth or stock– I use Swanson, they make an organic
½ teaspoon ground cumin
½ teaspoon ground coriander
1/4 teaspoon ground turmeric (this was originally omitted from the recipe and should not have been)
1 pinch crushed red pepper
½ – ¾ teaspoon salt ( I use a coarse salt…kosher or sea)
1 bay leaf
¾ cup raisins
¾ cup cashews
In a medium saucepan, heat oil over medium heat until hot. Add rice and cook for two minutes. Next stir in coconut milk, chicken broth, cumin, coriander, red pepper flakes, salt, turmeric, bay leaf, raisins and cashews. Bring to a boil. Cover, reduce heat to low and cook until the rice is tender, about 20 minutes. Serves 6. Enjoy!
© 2007 Beverly Hicks Burch All Rights Reserved.