Christmas Rice - Recipe & Video: Each family seems to have its own version of this traditional Christmas and New Year's Eve dinner. Here's two options to choose from.
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).
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!).
Cook over low heat, stir every 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, decorate with some herbs.
Brown rice with walnuts and cranberries
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).
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!).
Cook over low heat, stir every 2 to 3 minutes. When the water has nearly evaporated add the cranberries and stir.
Cover and cook over very, very low heat for 20 minutes.
Heat a skillet over medium heat. Add the walnuts and stir until they turn light golden, do not let them burn.
Uncover the rice, stir and add the walnuts. Stir again to mix them.
Serve immediately, decorate with some herbs.
Video
Notes
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.