| Golden Rice with Almonds and Sultanas |
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KEY POINTS
| Preparation Time: | 35 mins | Cooking Time: | 35 mins |
| How Difficult | Easy | Freeze? | No |
| Servings |
4 |
INGREDIENTS
Click on the pictures to enlarge.
| Ingredients |
Imperial |
Metric |
| Basmati rice | 7½ oz | 215 grams |
| Butter or ghee | 2 oz | 55 grams |
| Sultanas | 1½ oz | 40 grams |
| Flaked almonds | ½ oz | 15 grams |
| Cardamom pods | 4 | |
| Cinnamon stick | 3cm (1 in) | |
| Sugar | 1 level tablespoon | |
| Salt | ½ 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
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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. |
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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. |
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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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