Katie Stewart

Rice with Almonds and Raisins

Preparation info

  • Serves

    4

    • Difficulty

      Medium

Appears in

top 1000The Times Calendar Cookbook

The Times Calendar Cookbook

By Katie Stewart

Published 1977

  • About

Flaked almonds give recipes a delicious crunchy texture. This mixture of rice cooked in chicken stock with browned onions and almonds added is delicious served hot with fried chicken or pork chops.

Ingredients

  • 175 g/6 oz long-grain rice
  • 4 dl/¾

Method

Butter the inside of a medium-sized saucepan and measure in the rice and chicken stock. Use well-seasoned home-made chicken stock or a chicken bouillon cube. Bring to the boil, then lower the heat until the water is just simmering. Cover with a lid and leave the rice to cook gently for 15 minutes, without removing the lid. The rice grains will swell up and absorb all the stock. Draw the pan off