Before I get another word out let me clarify something: These are 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.
Buen provecho!
Aunt Clara
- 4 cups of vegetable stock (see notes)
- 2 teaspoons of salt (only if necessary)
- 4 tablespoons of oil (peanut, soy or corn)
- 3 cups of long-grain rice
- 1 cup of blonde and dark raisins mixed
- 1 cup of slivered blanched almonds
- Some herbs for decoration
- 4 cups of vegetable stock (see notes)
- 4 cups of water
- 1/2 teaspoon of saffron threads
- 4 tablespoons of oil (peanut, soy or corn)
- 2 teaspoons of salt (only if necessary)
- 3 cups of brown rice
- 1 cup of walnut , chopped
- 1 of dried , lightly sweetened cranberries
- Some herbs for decoration
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Re-heat the vegetable stock over medium heat until it breaks a boil, keep hot. Taste and season with salt to taste (it may not be needed).
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In a separate dutch oven, heat the oil over low heat in a cast iron or aluminum pot. 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!).
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Cook over low heat, stir every 2 to 3 minutes. When the water has nearly evaporated add the raisins and stir.
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Cover and cook over very, very low heat for 20 minutes.
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Heat a skillet over medium heat. Add the almonds and stir until they turn light golden, do not let them burn.
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Uncover the rice, stir and add the almonds. Stir again to mix them.
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Serve immediately, decorate with some herbs.
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Mix vegetable stock and water, add saffron threads. Re-heat the vegetable stock over medium heat until it breaks a boil, lower heat and simmer covered until the liquid has reduced to half. Taste and season with salt to taste (it may not be needed).
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In a separate dutch oven, heat the oil over low heat in a cast iron or aluminum pot. 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!).
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Cook over low heat, stir every 2 to 3 minutes. When the water has nearly evaporated add the cranberries and stir.
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Cover and cook over very, very low heat for 20 minutes.
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Heat a skillet over medium heat. Add the walnuts and stir until they turn light golden, do not let them burn.
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Uncover the rice, stir and add the walnuts. Stir again to mix them.
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Serve immediately, decorate with some herbs.
If you do not have homemade vegetable stock you can use store bought. The taste of your stock will affect greatly the taste of your rice, so choose one you like.
Hola! Preparé la version con arroz integral pero nunca se puso tierno. Estan correctas las proporciones de agua?
Sí, he probado ambas. ¿Recordaste cambiar las temperaturas como indica la receta? Es muy importante.
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.
Sorry you didn’t like it. Tasteless is not how I would describe it. I wonder what kind of stock you used, and if you follow the instructions carefully (especially the part where you taste and adjust salt).
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!
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