Five Spice Fried Rice

Serves 4

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2 Tbsps extra virgin olive oil
1 Tbsp butter
1 cup Blue Ribbon® White Rice
1/2 cup shredded carrots
1/2 cup chopped onion
1/2 cup golden raisins
3/4 tsp ground cinnamon
1/2 tsp ground cumin powder
1/2 tsp salt
1/4 tsp allspice
1/4 tsp ground cardamom
1/4 tsp freshly ground black pepper
2 1/2 cups chicken stock
1/2 cup toasted slivered almonds

Cooking Directions

In 4-quart saucepan, place olive oil and butter.  Heat over medium high heat; add rice, carrots and onions.  Cook, stirring frequently, until onion is softened (3 to 4 minutes).

Add raisins and spices. Cook, stirring constantly, for 1 minute.  

Add stock; turn heat to high.  Bring to a boil; turn heat to low and cook covered 15 minutes.  Remove from heat and let sit 5 minutes.  Fluff; place rice on serving platter.  Garnish with toasted almonds.  Serve with chutney.  Refrigerate leftovers.
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