Christmas Rice with Almonds and Raisins

Christmas almond and raisins rice

Before I get another word out let me clarify something: This is not like the Christmas rice you know. And I know this because I have yet to taste two that are the same. Everybody seems to have a different idea of what it contains and how it should taste.

Having said that, I have to add that people seem to be split into two factions: the lovers and the haters. There doesn’t seem to be any middle ground. Fortunately the haters are in the minority, in my humble estimation.

Christmas almond and raisins rice

For those keeping records at home, you will notice that we posted another recipe yesterday, which is decidedly uncommon. We always post one recipe per week. But New Year’s Eve is approaching and we did not want to leave this dish out, it has been requested a lot by our readers.

Christmas almond and raisins rice

And with this we close this year, and what a year it has been! Our site made a huge change in direction, our audience doubled in a matter of months (we are moving servers today because we quickly outgrew the old one). It has been a wonderful year for these two bloggers.

A million thanks from the bottom of our hearts to our loyal followers, our occasional readers, those who invite friends and family to know us, to those who leave comments and share their experiences, to our fellow blogger friends and culinary writers, and to our awesome sponsors. Thank you, and may all of you have a happy and prosperous new year.

Buen provecho!

Aunt Clara
Christmas almond and raisins rice
 
Prep time
Cook time
Total time
 
Each family seems to have its own version of Christmas Rice with Almonds and Raisins that is part of the traditional Christmas and New Year's Eve dinner.
Author:
Serves: 6 servings
Ingredients
  • 3 cups of long-grain rice
  • 1 cup of blonde and dark raisins mixed
  • 1 cup of slivered blanched almonds
  • 4 cups of vegetable stock (see notes)
  • 4 tablespoons of oil
  • Salt
Instructions
  1. Re-heat the vegetable stock until it breaks a boil, keep hot.
  2. Heat the oil over low heat in a cast iron or aluminum pot.
  3. Add 2 teaspoons of salt (see notes)
  4. Add the rice and stir for about 3 minutes. The rice should change a bit in color but do not let it burn.
  5. Add the vegetable stock and stir (careful with splatters!).
  6. Cook over low heat, stir very 2 to 3 minutes.
  7. When the water has nearly evaporated add the raisins and stir.
  8. Cover and cook over very, very low heat for 20 minutes.
  9. Heat a skillet over medium heat.
  10. Add the almonds and stir until they turn light golden, do not let them burn.
  11. Uncover the rice, stir and add the almonds. Stir again to mix them.
  12. Serve immediately.
Notes
If you do not have homemade vegetable stock you can use store bought or dissolve a vegetable bouillon cube in boiling water.

Take into consideration that these contain salt, so try them, if the amount of salt seems sufficient for the rice skip step 3.

 

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{ 4 comments… add one }

  • Barbara Smith December 26, 2013, 1:37 PM

    This rice dish was bland and tasteless. Everybody left it pretty much untouched on their plates. The cooking time was much longer than the time indicated as it takes a long time for the stock to be absorbed. I would have done better with a box of Uncle Ben’s long grain and added the nuts and raisins. So sorry I put this on the table for Christmas.

  • MusiChef TJ December 19, 2012, 8:22 AM

    Hi Aunt Clara, I’m a globalized Korean who spent a year living with my parents in Santo Domingo. This reminds me of one of my favorite Dominican dishes that my friend used to cook for us. Instead of veggie stock, I believe she used apple juice, I’m going to ask my friend for the recipe and post it on my blog. I’ll definitely come back every time I miss eating Dominican food :) muchas gracias!

  • Rita Payano December 10, 2012, 5:58 PM

    I am thrilled about this site. I was born in the dominican Republic but my parents migrated to Puerto Rico when I was five. When I was twelve we moved again, this time to the US. Now I am DR barely speak spanish my husband is from Polish decent so we only speak english. As hard as I tried to remembe my mothers recipe its been hard. But looking through your site the memories of her cooking just come back. I am so happy that I will cook for my husband and my daughter thanks to u guys, from the home land. Keep up the good work. Sincerely, Rita Payano Loyas