Jeweled Rice
- Prep Time: 25 minutes
- Cooking Time: 20 minutes
- Serves: 4
The rich colors of this dish create a jewel-like effect—the rice, tinted bright yellow by the turmeric, serves as a backdrop for the golden orange carrots and ruby red currants. It makes a brilliant side dish for plain grilled chicken or fish. For a fancy roast chicken, cook the Jeweled Rice and then use it to stuff the chicken (by placing it in the chicken cavity) before baking.
- Part of Meal: Side
- Food Type: Parve
- Service Temp: Room Temperature
- Special Diet: Vegetarian
- 2 cup(s) white rice, medium or long grain
- 2 tablespoon(s) kosher salt, separated
- 2 tablespoon(s) + 1 teaspoon extra virgin olive oil
- 1 medium yellow onion, minced
- 2 large or 3 medium carrots, peeled and minced
- 1 teaspoon(s) ground cumin
- 1 teaspoon(s) ground cinnamon
- 1 teaspoon(s) turmeric
- 1 teaspoon(s) ground cloves
- 1/2 teaspoon(s) freshly ground black pepper
- 1/4 cup(s) currants or raisins
1. Bring 4 cups of water to a boil in a 2—3 quart sauce pan.
2. Add 2 cups of rice and 1 tablespoon of kosher salt to the boiling water. Return the rice to a boil and then remove from heat. Drain the rice in a strainer. Once it is drained, place the half-cooked rice in a large bowl.
3. Do not wash the sauce pan. Put the sauce pan back over a low flame and add two tablespoons of olive oil.
4. Add the onions and sauté for 3 minutes.
5. Add the carrots and sauté for another 3 minutes.
6. Add the cumin, cinnamon, turmeric, cloves, black pepper, currants or raisins, and remaining tablespoon of kosher salt.
7. Sauté for 5 more minutes, mixing all of the spices into the onions and carrots with a spatula.
8. Remove the pot from the heat and add the spiced vegetables to the large bowl of rice. Mix well.
9. Do not wash the sauce pan. Add the remaining teaspoon of olive oil to the sauce pan. Put it back over a low flame and add the spiced rice.
10. Cover the saucepan and cook for 20 minutes, until rice is soft and chewy.
11. Remove from heat. Fluff with a fork to separate the grains of rice. Don’t forget to scrape the crispy rice from the bottom of the pot—it’s most people’s favorite part!