Almond rice
Member recipe

Almond rice

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(1 ratings)

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Serves 6

Basmati rice cooked with almond slices.

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  • Basmati rice 2 cups
  • Almonds 7 pcs (remove skin by soaking in warm water, slice into thin slices diagonally)
  • Large California raisins 5 pcs (sliced diagonally)
  • Fresh tumeric 0.5cm (ground into paste)
  • Butter 2 tablespoon
  • Olive oil 2 tablespoon
  • Cardamom 3 pcs
  • Shallot 5 pcs (sliced)
  • Fennel powder 1 teaspoon
  • 3 cups of water
  • Pandan leaves (pandanus odorus i.e. screwpine leave) 3 pieces (remove both ends and cut into short pieces)
  • Salt
  • Sugar


    1. Rinse Basmati rice and drain well. Heat butter and oil in a large pan. Add cardamom and shallots. Fry till shallots are mild brown.
    2. 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.
    3. Immediately add rice, fennel powder and tumeric paste. Stir until mixture is evenly spread into rice. Add salt (2 teaspoon) and sugar (1 teaspoon).
    4. 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.
    5. 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.
    6. Serve with curry.

Comments, questions and tips

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15th Apr, 2013
I shall make this again, it was delicious. I couldn't quite get everything I needed (which suprised me as I live in Abu Dhabi), but I couldn't get pandan leaves or fresh turmeric (I used powdered). I also crushed my own fennel seeds to make powder.
ravi311's picture
20th Mar, 2011
This recipe was our lunch 2 weeks ago. Kids loved it and are craving for more ... so it has to be reasonably good. Tried this again with cashew nut and turned out equally good.
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