Wednesday, December 29, 2010

Carrot Rice

Very fragrant and tasty, dressed up with almonds and golden raisins.

1 cup brown rice soaked
1/4 cup slivered almonds
1 onion chopped
2 carrots grated
2 inch cinnamon ground
2 pods green cardamoms ground
1 pod black cardamom ground
2-3 bay leaves ground
1/4 tsp salt
1 cup water
1/4 cup golden raisins
handful cilantro

Prepare by soaking brown rice at least 2 hours. Wash and drain.
In saucepan, brown onions, 5 min. Add carrots and saute, 5 min. Meanwhile, use spice grinder to grind cinnamon, cardamoms and bay leaves. In another saucepan, lightly toast almonds, until golden brown. Set aside.
In rice cooker, combine rice, carrot base, spices, raisins, almonds and water. Ratio of rice to water is important. Turn on rice cooker. Rice cooker automatically boils and cooks until water is gone, 30 min, then steams warm, 15 min. After steaming 15 min, open lid and stir.
Garnish with cilantro leaves and serve.

No comments:

Post a Comment