By Chef Laura Frankel
with comments by Chef Dennis Wasko
Laura: I feel like this is a simple and easy side dish that can be made for weeknights as well as holidays. Simple, easy and a crowd pleaser. Just like me!
Dennis: Oh please, you are anything but simple and easy, my dear! Anyway, Basmati rice is my favorite rice. The heavenly fragrance makes my mouth water. If you have never tried king Basmati, then you are in for a real treat with this side dish. I could just eat this and be a happy hubby!
1 cup slivered almonds
2 cups Basmati rice, fragrant and perfumey-don’t skimp on the Basmati rice
3 cups chicken stock or water
1 cup coconut milk
1/2 cup golden raisins
1/2 cup dried cranberries
Zest of 1 lemon
Zest of 1 orange
3 tablespoons chopped cilantro
3 tablespoons chopped flat leaf parsley
Kosher salt and freshly cracked pepper
Place the almonds in a small sauté pan over medium heat. While watching the pan, toast the almonds, stirring occasionally, until golden brown (about 5 minutes).
Transfer the almonds to a bowl and set aside.
Rinse the Basmati rinse until the water is clear (this rinses off the starch and keeps the rice from being sticky. Place the rice in a medium saucepan with a tight fitting lid. Add the stock, if using, and coconut milk. Cook the rice, covered, until the liquid has been absorbed and the rice is tender.
Transfer the rice to a large bowl and add the remaining ingredients. Keep warm and serve.
Recipes: Side Dishes, Rice, Meat or Parve, Kosher