Cookbook | Ingredients | Recipes 

| Cuisine of India | Vegan Cuisine


Ingredients

  • 2 teaspoons olive oil
  • 1 teaspoon cumin
  • 1/2 cup raisins
  • 1/4 cup cashews
  • 2 cups of rice - basmati is recommended; other types may turn out poorly. From personal experience, I recommend not using Italian risotto rice, or any sticky rice.
  • 4 cups water

Procedure

  1. Heat the olive oil.
  2. Add the cumin, then the raisins and cashews.
  3. Sauté for two minutes.
  4. Add the rice, and sauté for another minute.
  5. Add water.
  6. Briefly boil everything.
  7. Lower the heat, cover, and cook for 12 minutes.

This makes an excellent side dish, and goes well with a large variety of things, from spicy eggplant to tofu to potatoes in coconut sauce.

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