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Fruity Pilau Rice
Yield: 4 servings

450 g basmati rice
6 T unsalted butter
1 ts corn oil
1 bay leaf
6 black peppercorns
4 green cardamom pods
1 ts salt
1/2 c sultanas (golden raisins)
1/2 c flaked(slivered) almonds
4 c water

Wash the rice twice, drain and set aside in a sieve (strainer).

Heat the butter and oil in a medium saucepan. Lower the heat and
throw in the bay leaf, peppercorns and cardamoms, and fry for about
30 seconds.

Add the rice, salt, sultanas (golden raisins) and flaked (slivered)
almonds. Stir-fry for about 1 minute, then pour in the water. Bring
to the boil, then cover with a tightly-fitting lid and lower the
heat. Cook for 15-20 minutes.

Turn off the heat and leave the rice to stand, still covered, for
about 5 minutes before serving.


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1 of 1 people found the following review helpful:
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Tasty and easy...yay, July 13, 2005 - 09:45 AM
Reviewer: Leslie from Seattle, WA
I tasted rice almost exactly like this the first time I ate at an Indian restaurant and have been hooked on Indian cuisine ever since. It perfumes the whole house. One thing: Be sure to warn your guests that any little black bits they find in it are spices and shouldn't be eaten!

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