Saffron Rice with Cashews and Raisins

This rice is Indian inspired and so we call for traditional basmati, but Texmati rice will give much the same effect, and in fact any white rice is good made this way. Substitute almonds for the cashews if you prefer.

  • Servings: 4

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  • 1 1/2 cups basmati rice
  • 2 1/4 cups water
  • 1 cinnamon stick, broken in half
  • 5 cloves
  • 2 bay leaves
  • 1/4 teaspoon crumbled saffron threads
  • 1 teaspoon salt
  • 2 tablespoons butter, softened
  • 1/4 cup chopped cashews
  • 1/4 cup raisins

How to make this recipe

  1. Rinse the rice until the water runs clear. Put the rice in a medium saucepan with the water, cinnamon stick, cloves, bay leaves, saffron, and salt. Bring to a boil, reduce the heat to low, and cook, covered, for 15 minutes. Remove from the heat and let sit, without removing the lid, for 10 minutes. With a fork, gently stir in the butter, cashews and raisins.

Photo © Kristin Gladney Published January 2014

507079 recipes/saffron-rice-cashews-and-raisins 2014-01-25T02:15:53+00:00 Quick From Scratch Herbs & Spices asian|indian|beans-grains-and-legumes|side-dishes|4|fast|gluten-free|vegetarian|weeknight-dinner january-2014 recipes,saffron-rice-cashews-and-raisins 507079

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