Indian Style Rice with Cashews & Raisins, by Beverly Hicks Burch

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This side dish is excellent with grilled fish or chicken, especially if the rest of the meal has an Asian flair. We usually have some left over and I enjoy a bowl for lunch or even breakfast. It’s addicting and healthy. Turmeric is thought to have anti-inflammatory properties and of course we know nuts or one of the new wonder foods.

Indian Style Rice with Cashews & Raisins

1 tablespoon vegetable oil (I use canola or peanut oil)

1 ½ cups basmati rice (can use other long grain rice, but basmati has a wonderful, beautiful texture)

1 14 oz lite coconut milk

1 14 oz. can low sodium chicken broth

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)

1/8 teaspoon curry powder

1/8 teaspoon cinnamon

3 teaspoons packed brown sugar

1 pinch crushed red pepper

½ teaspoon kosher salt

1 bay leaf

¾ cup raisins

¾ cup cashews

1. In a medium saucepan, heat oil over medium heat until hot.

2. Add rice and cook for two minutes or until toasted and slightly golden.

3. Next stir in coconut milk, chicken broth, cumin, coriander, red pepper flakes, salt, turmeric, bay leaf, raisins and cashews.

4. Bring to a boil. Cover, reduce heat to low and cook until the rice is tender, about 20 minutes.


Bowl of Indian Style Rice

© 2012 Beverly Hicks Burch All Rights Reserved.

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