Jeweled Rice
- The recipe was shown to me by my dear friend Nava in Israel. It is a very flavorful way to dress up your rice.
- Serves: 4 people
- Prep. Time: 25 minutes
- Cook Time: 20 minutes
- Tools: 2 quart sauce pot, mesh strainer, large glass bowl
- INGREDIENTS
- 2 cups white rice, medium or long grain
- 2 tablespoons kosher salt, separated
- 2 tablespoons plus 1 teaspoon extra virgin olive oil
- 1 medium yellow onion, minced
- 2 large or 3 medium carrots, peeled and minced
- 1 teaspoon ground cumin
- 1 teaspoon ground cinnamon
- 1 teaspoon tumeric
- 1 teaspoon ground cloves
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup currants or raisins
- DIRECTIONS
- 1. Bring 4 cups of water to a boil in a 2 – 3 quart sauce pot.
- 2. Add the 2 cups of rice and 1 tablespoon of kosher salt. When the rice returns to a boil, cook for 5 minutes then take it off the heat and drain the rice in a strainer. Once drained, add the half-cooked rice to a large bowl.
- 3. Do not wash the pot. Put the pot back over a low flame and add the two tablespoons of olive oil.
- 4. Add the onions and sauté for 3 minutes.
- 5. Add the carrots and sauté for another 3 minutes.
- 6. Add the cumin, cinnamon, tumeric, cloves, black pepper, currants and remaining tablespoon of kosher salt.
- 7. Saute for 5 more minutes, mixing all of the spices into the onions and carrots with a spatula.
- 8. Remove the pot from the heat and add the spiced vegetables to the large bowl of rice. Mix the spices throughout the rice.
- 9. Do not wash the pot. Add the remaining teaspoon of olive oil to the pot. Put it back over a low flame and add the spiced rice.
- 10. Place a top on the pot and cook for 20 minutes.
- 11. Serve the rice and don’t forget to scrape the crispy rice from the bottom of the pot. It’s most people’s favorite part.
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