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Author Notes: This is a spicy rice dish with dried fruit, coconut, almonds or cashews and Indian spices. It's a nice pantry recipe for when you don't want to go to the store--you can really use whatever dried fruit and nuts you have around. It would go well with a simple, citrusy chicken or fish recipe, or you could add chickpeas or other legumes to make it a main dish. —clintonhillbilly
- 1 cup Basmati rice
- 2.25 cups Water
- 1 Small onion, chopped
- 4 tablespoons Unsweetened shredded coconut
- 1/4 cup Chopped dried fruit or raisins
- 1/4 cup Sliced almonds or other nuts
- 1 tablespoon Curry powder
- 1/2 teaspoon Black mustard seeds
- 1/2 teaspoon Whole cumin seeds
- 1/2 teaspoon Crushes red pepper flakes
- 1 tablespoon Canola or other oil
- Juice of 1 lime
- Cover basmati rice with water in a bowl and swish around with a spoon or your finger to release excess starch from the rice. When the water is cloudy, drain and repeat at twice more. Combine rice and 2.25 cups water in a saucepan, salt water, bring to a boil, cover, and simmer. Depending on whether you are using brown or white rice it will take 20-25 minutes to cook.
- While rice is cooking, gently sauté onions in oil in heavy-bottomed skillet till soft and slightly sweet, around 8-10 minutes. At this point add curry powder and dried fruit to rice, replace lid and continue cooking on low heat. I have used dried apricots, dates, and golden raisins with success, you can use whatever dried fruit you have on hand. Golden raisins are my personal favorite in this dish.
- Add black mustard seeds and cumin seeds, raise heat and sauté for one minute. Add crushed chili, coconut, and sliced almonds or other nuts and saute for a couple of minutes, stirring frequently. Turn off heat.
- When rice is cooked, add rice mixture to skillet and stir to combine with almond, coconut, onion and spice mixture. Squeeze juice of a lime over and serve.
- This recipe was entered in the contest for Your Best Coconut
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