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. |
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