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.
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.
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.
- 4 cups of vegetable stock (see notes)
- 4 tablespoons of oil
- 2 teaspoons of salt
- 3 cups of long-grain rice
- 1 cup of blonde and dark raisins mixed
- 1 cup of slivered blanched almonds
- Re-heat the vegetable stock over medium heat until it breaks a boil, keep hot.
- In a separate dutch oven, heat the oil over low heat in a cast iron or aluminum pot. Add 2 teaspoons of salt (see notes) Add the rice and stir for about 3 minutes. The rice should change a bit in color but do not let it burn. Add the vegetable stock and stir (careful with splatters!).
- Cook over low heat, stir very 2 to 3 minutes. When the water has nearly evaporated add the raisins and stir.
- Cover and cook over very, very low heat for 20 minutes.
- Heat a skillet over medium heat. Add the almonds and stir until they turn light golden, do not let them burn.
- Uncover the rice, stir and add the almonds. Stir again to mix them.
- Serve immediately.
Take into consideration that these contain salt, so try them, if the amount of salt seems sufficient for the rice skip step 3.