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 Golden Rice with Almonds and Sultanas

Golden rice with sultanas and almonds
Click any picture to enlarge
Fragrant basmati rice is at the centre of this recipe. We have used food colouring to give the rice a vibrant colour but that is purely optional. White or yellow, this rice dish is a perfect partner for any Indian main meal.

KEY POINTS

 Preparation Time:  35 mins  Cooking Time:  35 mins
 How Difficult Easy  Freeze?   No
 Servings

4

INGREDIENTS

Ingredients for cooking the rice

Click on the pictures to enlarge.
 
Ingredients

Imperial

Metric

Basmati rice 7 oz 215 grams
Butter or ghee 2 oz 55 grams
Sultanas 1 oz 40 grams
Flaked almonds oz 15 grams
Cardamom pods 4
Cinnamon stick 3cm (1 in)
Sugar 1 level tablespoon
Salt teaspoon
Yellow food colouring 1 teaspoon
Water 12 fl oz 360 ml

Cook's Notes
Although the preparation time for the rice is long, it produces excellent results and can be done at the same time as cooking the accompanying dish.

Special Equipment
Largish pan with a lid

Method
Basmati rice draining Wash and drain the rice four times in lots of water to remove the starch. Then leave the rice in a bowl of water for 30 minutes.
Pour the rice into a strainer, toss it a few times and leave it to drain for a couple of minutes.
Heat the butter / ghee to a medium heat in a largish pan. Throw in the cardamom and cinnamon giving a quick stir.

 
Add the rice and stir well to coat it all with butter. Add the water, food colouring and salt. Keep stirring frequently until all the water is absorbed (5 minutes or so).
Add the sultanas, almonds and sugar, stir well. Turn the heat down very low, cover the pan with a good fitting lid (or with foil) and cook for 30 minutes.

Check the rice every 10 minutes giving it a stir. If the rice is sticking to the base of the pan, stir in a little more water. Re-cover the pan each time to stop the steam escaping.


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