Rice Pilaf with Raisins
A fragrant and flavorful side dish combining fluffy rice, sweet raisins, toasted nuts, and warm spices.
Ingredients
- •1.5 cups long-grain white rice (300g)
- •3 tablespoons olive oil (45ml)
- •1 medium yellow onion, finely diced
- •2 cloves garlic, minced
- •0.5 cup dark raisins (80g)
- •0.25 cup golden raisins (40g)
- •2.5 cups vegetable broth or water (600ml)
- •0.5 teaspoon ground cinnamon
- •0.5 teaspoon ground cumin
- •0.25 teaspoon turmeric powder
- •0.5 teaspoon kosher salt
- •0.25 teaspoon freshly ground black pepper
- •0.25 cup slivered almonds or pine nuts (30g)
- •2 tablespoons fresh parsley, chopped
Instructions
- 1
Place the long-grain white rice in a fine-mesh strainer and rinse thoroughly under cold water until the water runs clear. Set aside to drain well.
- 2
Heat the olive oil in a medium saucepan over medium heat.
- 3
Add the slivered almonds or pine nuts and sauté for 2 to 3 minutes, stirring constantly, until lightly golden and fragrant. Remove the nuts with a slotted spoon and set aside for later.
- 4
In the same pan with the remaining oil, add the diced onion and cook for 5 minutes until soft and translucent.
- 5
Stir in the minced garlic, ground cinnamon, ground cumin, and turmeric, cooking for about 1 minute until fragrant.
- 6
Add the drained rice to the pot, stirring well to coat the grains in the spiced oil and toast lightly for about 2 minutes.
- 7
Stir in the dark raisins, golden raisins, kosher salt, and black pepper.
- 8
Pour in the vegetable broth or water and bring the mixture to a boil over high heat.
- 9
Once boiling, reduce the heat to the lowest setting, cover the saucepan tightly with a lid, and let it simmer undisturbed for 18 to 20 minutes.
- 10
Remove the pan from the heat and let it sit, covered, for 10 minutes to allow the steam to finish cooking the rice.
- 11
Remove the lid, fluff the rice gently with a fork, and fold in the toasted nuts and fresh parsley before serving.
💡 Chef tips
- For extra richness without adding dairy, you can substitute half of the olive oil with dairy-free margarine.
- You can make this dish up to a day in advance and gently reheat it on the stovetop with a splash of water.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
✅ How it should turn out
The finished rice pilaf should be light and fluffy with distinct grains, aromatic with warm spices, and punctuated by plump, sweet raisins and crunchy toasted nuts.