This would have to be one of my family’s favourite rice dishes. I created it to go with lamb from a pilaf dish that Glenn’s Aunt made over summer. I got so caught up and excited about the recipe that I tested and recreated it to suit our tastes and we had it Australia Day. It also works well with chicken, fish, or by itself. I also love eating it hot or cold. It’s really good cold with a hot freshly poached egg and some chilli flakes on top. It’s my ‘bring your own gluten free food’ that I take places as I don’t have to worry about it being refridgerated or heated. I have made it and taken when we have gone away, so I have a guaranteed gluten free meal.
I thought I would repost it to make it easier to find, but you can see the original post by clicking here.
- 1½ cups of Rice (I use organic white or brown or a mix of both) - rinsed, soaked and drained
- 2½ cups Water with 2 Chicken stock cubes OR chicken bone broth (may need more if you prefer the rice cooked more eg; 3 - 31/2 cups)
- 1 teaspoon Butter or nuttelex
- 1 Brown onion chopped
- 1 clove Garlic finely chopped or crushed
- 1 teaspoon Cinnamon powder
- 3 drops Cardamom Essential Oil OR 4 Cardamon Pods crushed OR 1 teaspoon of Cardamon powder
- ½ teaspoon Turmeric powder OR an equivalent knob of fresh turmeric crushed
- ½ teaspoon Cumin powder
- ½ cup sultanas (I use organic sultanas)
- 1 cup flaked almonds (toasted)
- Soak rice in a mixing bowl with water for 20 mins then drain
- Toast flaked almonds in a fry pan til toasted to your liking, then remove and put aside
- Melt butter/nuttelex in the fry pan
- Add onions and garlic and cook til onions are clear in colour
- Add dried spices (including cardamom essential oil, if using it) and cook for 2 minutes
- Add rice and cook for 2 minutes
- Add stock cubes, water (or chicken bone broth) and sultanas and simmer for 15 minutes covered with either a lid or foil. If you like rice just cooked with a little crunch then toss through flaked almonds and serve now. If you like your rice cooked without crunch then add another cup of liquid/stock and cook for a further 10 minutes or until rice is cooked to your liking then toss through flaked almonds and serve.
If you want something different then substitute the rice for cauliflower that you have ‘riced’ in your food processor….just remember you don’t need to overcook the ‘cauli rice’ you are only warming it through.