​A fragrant brown rice dish with raisins​


 


Ingredients

  • 1 1/2 cups  long grain brown rice, washed and soaked for 15-20 minutes, drained
  • 1 1/2 cups  brown rice, washed and soaked for 1h, drained
  • 3 1/2 cups  water
  • 1 1/2 cups  low fat high calcium evaporated milk
  • 1/4 tsp   saffron threads
  • 1/2 tsp   cumin
  • 1/2 tsp   ginger/garlic paste
  • 1 tbsp   ghee or butter or Canola/olive oil
  • 1 pieces  bay leaves
  • 3 pods   cardamoms
  • 1/2 finger  cinnamon stick
  • 1/2 tsp   salt

Method​

  1. Place water, milk and saffron threads in an electric rice cooker pot and bring to a boil - then add salt.
  2. Heat oil in a wok.  Saute onions till clear. Add bay leaves and saute until the colour changes.  Add in cardamom pods and cinnamon stick. Continue sauteing until fragrant over a low flame.
  3. Add the ginger/garlic paste and mix well until aroma arises.  Add the cumin and saute again until colour changes.
  4. Add the dry rice and stir fry slowly and carefully until rice is shiny and well incorporated with the sauteed spices.
  5. Pour the par cooked rice mixture into the electric rice cooker containing the milk solution.  Stir once only, cover pot and cook until done. 
  6. Loosen rice.  Sprinkle fried cashew nuts, raisins, mint/coriander leaves and fried shallot flakes.  Cover pot tightly and leave to stand for 5-10 minutes.