Saffron Rice with Cashews and Raisins

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This rice is Indian inspired and so we call for traditional basmati, but Texmati rice will give much the same effect, and in fact any white rice is good made this way. Substitute almonds for the cashews if you prefer. Slideshow: More Delicious, Quick Side Dishes

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Food & Wine Editors

Published on January 24, 2014

Saffron Rice with Cashews and Raisins — Photo: © Kristin Gladney

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Ingredients

1 1/2 cups basmati rice
2 1/4 cups water
1 cinnamon stick, broken in half
5 cloves
2 bay leaves
1/4 teaspoon crumbled saffron threads
1 teaspoon salt
2 tablespoons butter, softened
1/4 cup chopped cashews
1/4 cup raisins

Directions

Rinse the rice until the water runs clear. Put the rice in a medium saucepan with the water, cinnamon stick, cloves, bay leaves, saffron, and salt. Bring to a boil, reduce the heat to low, and cook, covered, for 15 minutes. Remove from the heat and let sit, without removing the lid, for 10 minutes. With a fork, gently stir in the butter, cashews and raisins.

Originally appeared: January 2014

Saffron Rice with Cashews and Raisins

Ingredients

Directions

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