Spiced Rice with Almonds Recipe
Spiced rice is served throughout India, Indonesia, the Middle East, South America, and parts of eastern and southern Africa. Spiced rice is a wonderful accompaniment to curries. It also goes well with grilled and roasted meat, poultry, or seafood.
Note that the image shows a variety of nuts added to the spiced rice, but the nutrition information for this recipe includes only the almonds.
Yield: 4 servings
Preparation time: 10 minutes
Cooking time: 20 to 25 minutes
Spice meter: Mildly spiced
3 tablespoons butter or vegetable oil
1 small onion, chopped
1/2 cinnamon stick
6 cardamom pods, bruised
1/2 teaspoon turmeric
1/2 bay leaf
1-1/2 cups basmati or white rice
2-1/2 cups heated chicken broth or water
2/3 cup sliced almonds
In a large saucepot over medium heat, melt 2 tablespoons of the butter. Add the onion and cook until the onions are softened, stirring occasionally, about 5 minutes. Add the cinnamon, cardamom, turmeric, and bay leaf and cook, stirring, for 1 minute.
Add the rice and cook, stirring constantly, for 1 minute. Add the broth. Cover and reduce the heat to low.
Simmer until the rice is tender and the liquid is absorbed, about 15 to 20 minutes.
Meanwhile, in a small skillet over medium-low heat, melt the remaining tablespoon of the butter. Add the almonds and cook, stirring occasionally, until they’re lightly browned. Set aside.
When the rice is cooked, remove the whole spices and bay leaf and stir in the almonds.
Make saffron rice. Saffron imparts flavor along with a yellow color. To use it in this recipe, omit the turmeric. Add 4 to 6 threads of saffron to the broth in Step 2 before covering the pan. Follow the rest of the recipe as directed.
Per serving: Calories 471 (From Fat 173); Fat 19g (Saturated 7g); Cholesterol 26mg; Sodium 626mg; Carbohydrate 73g (Dietary Fiber 5g); Protein 8g.