Rani's Rice Pilaf

Name: Rani's Rice Pilaf
Prep time: P0Y0M0DT0H5M0.000S
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT0H45M0.000S
Yield: 8 cups
Cuisine: asian
Ingredients: 2 tablespoons vegetable oil; 1 onion, minced; 2 cloves garlic, minced; 1 teaspoon minced gingerroot; 1 cinnamon stick; 5 green cardamom pods; 2 1/2 cups Basmati or other long grain rice; 4 1/2 cups water; Salt, to taste; 1/2 to 1 cup golden raisins, if desired

Recipe courtesy of Padma Lakshmi

Watch how to make this recipe.

Rani's Rice Pilaf

0 Reviews

Yield: 8 cups
Nutritional Analysis

Per Serving

Serving Size

1 of 8 servings

Calories

292

Total Fat

4

Saturated Fat

0

Carbohydrates

59

Dietary Fiber

2

Sugar

9

Protein

5

Cholesterol

0

Sodium

524

Total: 45 min
Prep: 5 min
Cook: 40 min

Yield: 8 cups
Nutritional Analysis

Per Serving

Serving Size

1 of 8 servings

Calories

292

Total Fat

4

Saturated Fat

0

Carbohydrates

59

Dietary Fiber

2

Sugar

9

Protein

5

Cholesterol

0

Sodium

524

Total: 45 min
Prep: 5 min
Cook: 40 min

Ingredients

2 tablespoons vegetable oil

1 onion, minced

2 cloves garlic, minced

1 teaspoon minced gingerroot

1 cinnamon stick

5 green cardamom pods

2 1/2 cups Basmati or other long grain rice

4 1/2 cups water

Salt, to taste

1/2 to 1 cup golden raisins, if desired

Directions

In a saucepan set over moderate heat, warm the oil until it is hot, add the onion and garlic and cook, stirring, until golden. Add the gingerroot, cinnamon stick, and cardamom, and cook, stirring, 1 minute. Add the rice and cook, stirring, until rice is coated with oil. Add the water and salt, bring to a boil, and simmer, covered, 20 minutes. Stir in raisins and let stand, covered, 5 minutes. Remove cinnamon stick before serving.