Difference between revisions of "Indian Rice"
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This makes an excellent side dish, and goes well with a large variety of things, from spicy eggplant to tofu to potatoes in coconut sauce. | This makes an excellent side dish, and goes well with a large variety of things, from spicy eggplant to tofu to potatoes in coconut sauce. | ||
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| − | [[Category:Cashew | + | [[Category:Cashew Recipes|{{PAGENAME}}]] |
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Revision as of 12:59, 9 May 2012
| Vegan Cuisine
Ingredients
- 2 teaspoons olive oil
- 1 teaspoon cumin
- 1/2 cup raisins
- 1/4 cup cashews
- 2 cups of rice - basmati is recommended; other types may turn out poorly. From personal experience, I recommend not using Italian risotto rice, or any sticky rice.
- 4 cups water
Procedure
- Heat the olive oil.
- Add the cumin, then the raisins and cashews.
- Sauté for two minutes.
- Add the rice, and sauté for another minute.
- Add water.
- Briefly boil everything.
- Lower the heat, cover, and cook for 12 minutes.
This makes an excellent side dish, and goes well with a large variety of things, from spicy eggplant to tofu to potatoes in coconut sauce.
