Rice Nepalese
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 200 g rice (basmati or jasmine)
- water
- 4 date (s)
- 5 apricot (s), dried
- 1 handful peas (frozen)
- Cinnamon powder
- salt
- possibly peanuts or
- Desiccated coconut, fresh
Print Recipe
Pin Recipe Instructions
- Core the dates, cut into small sticks and cut the apricots into small pieces. Heat the oil (or ghee) in the pot and fry the dates and apricots in it until a delicious scent arises. It can start easily (!). Add the peas and the washed rice and fry briefly.
- Then add water until the rice is well covered, add salt, bring to the boil briefly and allow to swell over low heat. If necessary, add a little more water. Not too much, as the rice is supposed to absorb all of the water. If you are unsure about the amount, just take a look at the packaging - there is always information to be found there. Just before the end of the cooking time, stir in a pinch of cinnamon.
- This rice is ideal as a side dish for various Nepalese or Asian dishes. In Nepal it is prepared as a side dish at festivals. It also tastes refined if you add peanuts or a little fresh desiccated coconut together with the dates and apricots.
- It can also be eaten on its own, but it is simply more delicious in combination - for example with Nepalese fennel or simply with a sweet and sour sauce.
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