| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Lao |
|
6 |
To 8 |
INGREDIENTS
| 1/3 |
c |
Peanut oil |
| 1 |
sm |
Onion |
| 5 |
|
Whole cloves |
| 1/2 |
|
Stick cinnamon |
| 5 |
|
Cardamom pods |
| 1/2 |
ts |
Ground coriander |
| 1 |
c |
Long grain rice |
| 1/2 |
ts |
Salt |
| 2 |
c |
Boiling water |
| 1 |
tb |
Butter |
| 1/4 |
c |
Raisins |
| 2 |
tb |
Cashews |
INSTRUCTIONS
>From Cooking the Indian Way
Heat oil, add onion and cook until soft. Add spices and fry 1 minute. Stir
in rice and fry until rice is well coated. Add salt and boiling water.
Return to a boil, over medium heat. Cover and reduce heat to low. Cook
until all water is absorbed and rice is tender (about 15 min). Heat butter
in small skillet. Add raisins and nuts. Fry until raisins are plump and nut
are golden brown. Stir into rice. (You might want to remove the whole
spices first.) Posted to TNT - Prodigy's Recipe Exchange Newsletter by
crmcbride@juno.com (Caroline R McBride) on Jul 25, 1997
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