Almond Rice Recipes

ALMOND RICE PILAF

Steps:

• Gather the ingredients.
• Preheat oven to 350 F.​
• Heat a heavy-bottomed saucepan over medium heat, then add butter. Meanwhile, in a small saucepan, bring stock or broth to a boil.​
• When butter gets foamy, add diced onion and almonds and sauté until onion is slightly translucent, about 2 to 3 minutes.​
• Add uncooked rice and sauté, stirring constantly, for about a minute, or until rice is fully coated with the melted butter.​
• Add hot stock or broth, bring back to a boil, then add bay leaf. Cover and place entire pot in the oven. Tip: Check seasoning of cooking liquid and make any necessary adjustments before pot goes into oven.​
• Cook rice in oven for 18 minutes or until all the liquid is absorbed. If after 18 minutes, there's still liquid in the pot or rice is still too moist, re-cover and return pot to oven for another 2 to 4 minutes.​
• Remove pot from oven and gently fluff rice with a wooden fork. Remove bay leaf and discard. Then place a paper towel across top of pot, replace lid, and let rice stand for 10 minutes. Garnish with chopped parsley and serve right away.

ALMOND RICE

Steps:

• In a large saucepan, bring the water, rice and butter to a boil. Remove from the heat. Cover and let stand for 5 minutes or until water is absorbed. Stir in the almonds, salt and pepper. Sprinkle with parsley.

APPLE ALMOND RICE

Steps:

• Combine water, apple cider, and golden raisins in a pot. Bring to a boil; add rice. Cook, stirring often, until most of the water is absorbed, about 17 minutes. Mix in white sugar, brown sugar, and 1/4 teaspoon cinnamon; continue cooking until rice is tender, about 3 minutes more. Remove from heat.
• Heat olive oil in a large skillet over medium heat. Cook and stir apple, onion, and celery in the hot oil until softened, about 5 minutes. Season with white pepper, salt, and a dash of cinnamon. Stir in almonds; cook until starting to brown, 3 to 5 minutes.
• Fold apple and almond mixture into rice. Let stand until flavors combine, about 5 minutes.

RICE WITH ALMONDS AND RAISINS

Steps:

• Melt butter in a medium saucepan over medium heat. Saute onion, stirring, until tender. Stir in the rice, raisins, broth, salt and pepper. Bring to a boil.
• Reduce heat to low, cover and simmer 15 to 20 minutes, or until rice is cooked and liquid is absorbed. Stir in almonds before serving.

ALMOND RICE

Steps:

• Heat oil in skillet; add almonds and saut0233 just until golden.
• Add liqueur and rice to skillet. Stir until heated. Add onions; stir to mix well.

ALMOND RICE

Steps:

• Combine first four ingredients in a saucepan over high heat.
• Bring to a boil and stir rice and butter.
• Cover pan and reduce heat to medium low.
• Cook 20 minutes.
• Remove from heat and let stand 5 minutes.
• Fluff rice with a fork.
• Gently toss in toasted almonds and serve.

WILD RICE WITH ALMONDS

Steps:

• Bring 2 1/2 cups water to a boil. Add wild rice, almonds, butter, and salt and return to a boil. Reduce heat to low, cover and let cook for 50 minutes without removing the lid. Remove from heat and let rest 10 minutes, leaving covered.
• Stir to fluff rice, transfer to serving dish and sprinkle with minced parsley.

TOASTED ALMOND FRIED RICE

Steps:

• Heat 1 Tbsp. of the oil in large skillet or wok. Add egg; stir-fry 1 to 2 min. or until set. Remove egg from skillet; cover to keep warm.
• Add 1 Tbsp. of the remaining oil to same skillet; heat 30 sec. Add almonds, green onions and garlic; stir-fry 2 to 3 min. or until almonds are lightly toasted. Remove from skillet. Heat remaining 2 Tbsp. oil in same skillet. Add rice; stir-fry 3 min.
• Return egg and almond mixture to skillet. Add peas, water chestnuts, pimientos, soy sauce and sugar; mix well. Cook until heated through, stirring constantly.

ALMOND WILD RICE

Steps:

• In a small saucepan, bring 1/2 cup broth to a boil. Remove from the heat; add raisins and set aside (do not drain). In a large saucepan, bring 3 cups of broth and 2 tablespoons of butter to a boil. Add wild rice; cover and simmer for 55-60 minutes or until the rice is tender; drain if necessary., Meanwhile, in large saucepan, combine the brown rice, 2 tablespoons butter and remaining broth. Bring to a boil. Reduce heat; cover and simmer for 35-40 minutes or until rice is tender; drain if necessary., In a small skillet, saute the almonds in remaining butter until lightly browned. In a serving bowl, combine the wild rice, brown rice, raisin mixture, almonds, parsley, salt and pepper.

ALMOND & CINNAMON RICE

Steps:

• Heat oven to 110C/fan 90C/gas 1⁄4. Heat the olive oil in a small ovenproof saucepan and soften the onion for 2 mins, making sure not to colour. Add the rice, lemon thyme, bay leaf,150ml water, then bring to the boil. Season, cover with a lid and cook in the oven for 20 mins until the rice is completely tender.
• When the rice is cooked, stir in the almonds, cinnamon, currants and lemon juice, then season, if you like. Set aside, then gently reheat to piping hot when required.

RICE WITH ALMONDS AND RAISINS

Steps:

• Heat the olive oil in a small saucepan. Add the onion, stir and cook until wilted. Add the rice, raisins, almonds, cinnamon, salt and pepper. Stir and blend well.
• Add the broth, bring to a boil, cover and simmer for 17 minutes or until tender and all the liquid is absorbed.
• Stir in the butter and coriander and serve.

COCONUT ALMOND RICE

Steps:

• In a medium saucepan, combine the lemongrass, 1 3/4 cups coconut milk, the water, kaffir lime leaves, and salt. Heat over medium-high heat until milk just begins to simmer. Stir in rice, and reduce heat to a simmer. Cover; cook until rice is tender, 20 to 25 minutes.
• Stir in nuts, cilantro, and remaining 1/4 cup coconut milk; season with pepper. Discard lemongrass. Serve immediately, garnished with cilantro sprigs.

ALMOND RICE

Steps:

• Rinse Basmati rice and drain well. Heat butter and oil in a large pan. Add cardamom and shallots. Fry till shallots are mild brown.
• Add sliced almond and fry till shallots turn dark brown. By this time the almonds would have turned mild brown too. Add sliced raisins and stir.
• Immediately add rice, fennel powder and tumeric paste. Stir until mixture is evenly spread into rice. Add salt (2 teaspoon) and sugar (1 teaspoon).
• Continue with low heat stirring occasionally for about 10 minutes. Move entire contents into a rice cooker. Add the water (3 cups) and allow to soak for 15-20 minutes.
• Cook rice in the cooker. Once rice is cooked, stir pandan leaves into rice and close. Allow to keep warm for 10 minutes before serving.
• Serve with curry.