A Rosh Hashana Family Favorite Sweet Basmati Rice With Carrots Raisins Recipes

A ROSH HASHANA FAMILY FAVORITE: SWEET BASMATI RICE WITH CARROTS & RAISINS

Steps:

• In a 3 qt sauté pan, heat oil and cook onions at medium heat until translucent, about 5 minutes
• Add shredded carrots and continue cooking at medium-low heat for about 7 minutes
• Add water, salt and raisins and bring to a boil
• Add rice and stir well. Bring to a boil, cover and simmer for 25 minutes
• In a separate skillet, slivered almonds in 1/2 tsp of vegetable oil until golden brown, 3-5 minutes. Set aside
• Uncover the rice and quickly and gently fluff it up with a fork. Put the lid back on and let it sit, off the heat, for 10 minutes.
• Top with almonds before serving
• ENJOY! from May I have that Recipe

BASMATI RICE WITH CARROTS, RAISINS AND SPICES (KABLI)

Steps:

• Rinse rice under running water until water is clear.
• In large bowl, cover rice with water; soak for 1 hour, drain.
• Add salt to large pot of boiling water; add rice.
• Cover and simmer until tender, 6 to 8 minutes.
• Drain, reserving 1 cup (250 mL) cooking liquid; set liquid aside.
• Pour rice into large Dutch oven.
• In skillet, heat 1 tbsp (15 mL) of the oil over medium-high heat.
• Add sugar; stir until dissolved.
• Add reserved cooking liquid; bring to boil.
• Slowly pour over rice, stirring to coat.
• Stir in cardamom, cinnamon, cumin and pepper.
• Bake in 450°F (230°C) oven until water is evaporated, about 10 minutes. Reduce heat to 200°F (100°C); bake, covered, for 1 hour.
• Spoon into serving dish, mounding attractively.
• Meanwhile, peel and cut carrots into very thin strips or grate coarsely.
• In skillet, heat remaining oil over medium-high heat; saute carrots and raisins until tender, about 2 minutes.
• Spoon over rice.