Rice with currants and cashews
4 servings
40 minutes
Rice with currants and cashews is a harmonious blend of flavors and aromas inspired by Italian traditions. Long-grain rice soaked in butter and spices takes on a delicate, warm hue from turmeric and cinnamon. Currants add a tangy acidity that highlights the dish's complexity, while cashews provide a crunchy texture and nutty flavor. This recipe is perfect as a standalone dish or as a side to meat and fish. Exquisite and unusual, it offers a sense of comfort and culinary sophistication.
1
Rinse the rice well and dry it. In a large pot, melt the butter over medium heat. Add chopped onion, a teaspoon of salt, and cook for 5 minutes until soft. Then add the rice, minced garlic, turmeric, and cinnamon. Sauté the rice for 3 minutes until its tips become translucent.
- Long-grain rice: 370 g
- Unsalted butter: 3 tablespoons
- Onion: 1 head
- Salt: 1 teaspoon
- Garlic: 2 cloves
- Turmeric: 0.5 teaspoon
- Cinnamon: 0.3 teaspoon
2
Pour in 2.5 cups of water and bring to a boil. Cover and simmer for 17 minutes until the rice absorbs the water and becomes soft. Sprinkle with currants on top.
- Currants: 40 g
3
Remove the pot from the heat and let it sit for 10 minutes. Meanwhile, chop the cashews and toast them in a dry skillet for 5 minutes. Sprinkle the nuts over the rice, then season with pepper and mix with a fork.
- Cashews: 40 g
- Ground black pepper: to taste
