Oriental Rice
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 onion (s)
- 1 tablespoon butter or oil
- 300 g carrot (s)
- 1 tablespoon cane sugar, brown
- 2 cup rice, (e.g. long grain or basmati)
- cinnamon
- Carnation
- Macis
- pimento
- cardamom
- cumin
- 2 cup broth, (vegetable or chicken broth)
- 2 cup orange juice
- 3 tablespoon raisins
- 3 tablespoon cashews, pistachios or pine nuts
Print Recipe
Pin Recipe Instructions
- A cup almost 200 ml - but it is most important that the same cup size is used for rice and liquid. The cup size can then be adapted to the hunger.
- Clean, dice and sweat the onion in the fat. Clean and grate the carrots, add the sugar and sauté briefly. Mix in the rice, season and sweat briefly. Then deglaze everything with the stock and juice, simmer gently. After about 10 minutes add the raisins and seeds. Cover the rice and let it swell, adding a little more liquid if necessary, so that everything is soaked up at the end when the rice is cooked (takes about 15-20 minutes).
- You can also roast the kernels and only sprinkle them on top at the end.
- We like to eat grilled chicken legs marinated with ginger, chilli and paprika powder or also oriental-flavored meatballs or braised lamb with a very short / concentrated sauce or grilled lamb - and definitely some yogurt with mint and cumin. But my son also loves this rice without the meat and only with the yogurt.
- By the way: This mixture also tastes delicious with couscous instead of rice! Then cook the carrots with broth, juice, spices and everything else - and pour them over the couscous and let it swell accordingly.
- Note: This is NOT an original recipe or anything - just our oriental-style house rice.
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