Reizflomesa (Rice with Prunes and Raisins)

The Book of Jewish Food, p. 159

1 large onion, coarsely chopped

3 tablespoons light vegetable oil

1 ¼ cups (250 g) long-grain rice

¾ cup (100 g) raisins

½ cup (100 g) pitted prunes, cut in half

2 teaspoons cinnamon

Salt and pepper

3 cups (750 ml) water

Fry in the onion in the oil until golden. Add the rice, and stir until it is well coated with oil. Add the raisins, prunes, cinnamon, salt, and pepper. Stir well and pour in the water. Bring to the boil, stir again, then simmer, covered, on very low heat for 25 minutes, or until the rice is very tender and the water has been absorbed.

As always with cooking rice, keeping things tightly covered is crucial.

Look at all those delicious bits and pieces!

Served with some lemony glazed carrots.

My Rating: 4/5 "This is a fascinating combination of sweet and savory. It's a little confusing because when your tongue hits raisins and cinnamon it expects sugar, and there's not a lot of sweetness in this dish. But if you served with with something meaty it'd be a great counterpoint, and it's actually quite remarkable for not being a total sugar dump."