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1-1/2 cups rice
For the rice:
Place the uncooked rice (as per the recipe, 1-1/2 cups) in a bowl, cover with water, drain after a few moments or let soak up to overnight then proceed.
Place the soaked rice in a saucepan, add the small pieces of bell pepper, onion, garlic, and parsley and/or cilantro, cover with the water to cover the rice by 1".
Cook uncovered over high heat until the water evaporates and there are craters in the top of the rice. Lower the heat as much as possible, cover and let sit about 15 to 20 minutes until the rice is tender. If you don't want a crust, after you lower the heat, place the pan on top of a trivet or in a dry skillet.
While the rice is cooking, sauté the 1/4 cup thinly sliced onion and almonds in the butter or margarine until they are a gentle brown. If you use the already toasted almonds, don't recook them, add them later. Then add the raisins, heat thoroughly and when the rice is done cooking, mix everything together and taste for additional salt.
Poster's Notes:
Posted by Elena Eder
Nutritional Info Per Serving: N/A
1 teaspoon salt
1/4 cup onion, thinly sliced
1/4 cup slivered almonds
2 tablespoons butter or margarine
1/4 cup raisins
1 small piece each: green or red bell pepper, onion, garlic and parsley and/or cilantro
Water to cover the rice by 1"
This is a very TNT recipe for the requested Rice with Raisins. It is originally from my friend Etty DuBush from Morocco and Israel. Etty served it at a Passover Seder and I just loved it and requested the recipe. [Note: Rice is KLP only for Sephardic Jews who follow that tradition.] Yum. Note: I am including the process for cooking the rice but you can use any cooked rice recipe you like as the raisins and almonds are added to the cooked rice.