Spiced Rice

1 cinnamon stick
5 whole cloves
3 cardamom pods, lightly crushed
8 cups (2 L) chicken stock or water
1 Tbs (15 ml) ground turmeric
3 cups (750 ml) long-grain rice
1 cup (250 ml) carrots cut in 1/4-inch (5 mm) dice
1 cup (250 ml) golden raisins (sultanas)
1/2 cup (125 ml) chopped cilantro (coriander leaves)
1/2 cup (125 ml) grated coconut, lightly toasted

Heat the cinnamon stick, cloves, and cardamom pods in a dry skillet over moderate heat just until they become fragrant.  Remove from the
heat and tie the spices in a piece of cheesecloth (muslin).  Bring the chicken broth to a boil in a large pot over high heat along with the spice bag an the turmeric.  Add the rice, stir once, reduce the heat, and simmer tightly covered for 15 minutes.  Add the diced carrots and raisins and stir in gently.  Cook for 5 minutes and drain the rice, reserving 1/2 cup (125 ml) of the cooking liquid.  Transfer the rice to a serving bowl and stir in the reserved liquid and cilantro. Sprinkle with toasted coconut and serve immediately.  Serves 10 to 12.

Bon appetit from the Chef at World Wide Recipes







- News Canada