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Cooking Notes
Sonia
The dried fruits and almonds are normally sauteed briefly before being mixed into the cooked rice so that the dish is not dry.
L. W.
Sam, are you cooking with aluminum pots and pans?
Ann
When I make this, I add a couple of teabags—chai or your favorite spiced tea—to the water when I add the rice. This perfumes everything without the grit of adding ground spices and you can pull them out easily at the end.
Joyce Vining Morgan
Replace water with chicken broth for more intense flavor
Mayra
This has no curry in it.... instead it has *currants*.
annamarie gilchrist
400° oven 1 cup rice one and a half cups of liquid 17 minutes
A Gray
This idea would make a great tweak to Craig Claiborne's baked rice, in which you soften some chopped aromatics in a tablespoon of melted butter in a small pot (I use my littlest Le Creuset Dutch oven), mix a cup of raw white rice into it, stir in a cup and a half of warmed water or stock, and put it in a preheated 400 degree oven for exactly 17 minutes. Then you'd proceed according to these directions - no sweat and no appreciable mess to speak of.
Vanbriggle
This is a delicious go-to recipe in our house. But to up the ante - Use chicken stock instead of water, and steep a large pinch of saffron threads in the stock before adding to the rice.
Kristin Römer
This is also nice with chopped dried apricots and dried cherries as a substitution. For the almonds I like to use Trader Joe’s toasted slivered almonds.
catherine
Used some garam masala asking with the onion, apricots and some unsweetened coconut (soaked in a little bit of water while the rice cooks) plus toasted slivered almonds to stir in. Delicious!
Gretchen
I diced my rotisserie chicken and added it to the pilaf.
Sharon
I sometimes replace some of the water with mango juice.
Ann
When I make this, I add a couple of teabags—chai or your favorite spiced tea—to the water when I add the rice. This perfumes everything without the grit of adding ground spices and you can pull them out easily at the end.
Jennifer
Such a great idea! Thanks for the tip.
David Hays Buckley
This sounds very cool! I must say though I never suffer from grit of ground spices; I just turn over the rice a few times and blend in and it is fine.
annamarie gilchrist
400° oven 1 cup rice one and a half cups of liquid 17 minutes
David Hays Buckley
I will try! Does this give separate grains texture and if so, what kind of rice and covered or not?
Vanbriggle
This is a delicious go-to recipe in our house. But to up the ante - Use chicken stock instead of water, and steep a large pinch of saffron threads in the stock before adding to the rice.
A Gray
This idea would make a great tweak to Craig Claiborne's baked rice, in which you soften some chopped aromatics in a tablespoon of melted butter in a small pot (I use my littlest Le Creuset Dutch oven), mix a cup of raw white rice into it, stir in a cup and a half of warmed water or stock, and put it in a preheated 400 degree oven for exactly 17 minutes. Then you'd proceed according to these directions - no sweat and no appreciable mess to speak of.
Joyce Vining Morgan
Replace water with chicken broth for more intense flavor
Sonia
The dried fruits and almonds are normally sauteed briefly before being mixed into the cooked rice so that the dish is not dry.
Lynette
Very good
Kay
I would love to know how much and what kind of no piquante curry to add to this. Does anyone know the proportion of curry to rice?
Mayra
This has no curry in it.... instead it has *currants*.
David Hays Buckley
Curry would be great and so would currants...how about both?!
L. W.
Sam, are you cooking with aluminum pots and pans?
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