Pilafs may be served at everyday meals but are grand enough for entertaining as well. If you like, you could add a generous pinch of saffron threads to the rice just before you cover it and let it simmer. You could also use chicken stock instead of the 22 cup water.
Ingredients
Serves 4-6
Put the rice in a bowl. Wash in several changes of water. Drain. Let the rice soak in water that covers it generously for 30 minutes. Drain through a sieve and leave in the sieve suspended over a bowl to drip. Pour the oil into a heavy, medium pan (that has a tight-fitting lid) and set over medium-high heat. When hot, put in the cinnamon. Let it sizzle for 10 seconds. Put in the onions. Stir and fry the onions until they start to brown. Add the almonds. Stir until they are golden. Add the raisins. Stir until they are plump, just a few seconds. Add the drained rice and salt. Stir very gently to mix. Add 2 2/3 cups water and bring to a boil. Cover tightly, turn heat to very, very low, and simmer gently for 25 minutes.
How would you rate Rice Pilaf With Almonds and Raisins?
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Reviews (3)
Back to TopThis turned out perfectly and was delicious. I will make it again, perhaps with the suggested saffron and/or stock.
BlueMona
Montreal, QC, Canada
2/19/2015
Well worth the prep time.
darinalexander
TORONTO
12/11/2011
This recipe was really delicious. I think the flavor could have been a bit stronger. I would have added more raisins, cinnamon and and onions. I reviewed it in detail here: misschefy.wordpress.com
MissChefy
11/8/2010
