RAISINS IN RICE RECIPES

Steps:

• For the spice mix, I like to toast all the spices (except the turmeric) in a pan over medium heat
• Toast and stir until you get the aroma
• Let them cool, then put them (again, not the turmeric) in a grinder
• Grind, sift and regrind any coarse spices
• Now, add the turmeric and store extra mix in an airtight jar
• For the bariis, place the rice in a fine-mesh sieve and rinse with cold tap water, stirring the rice gently with your hands, until the water runs clear
• Place the rinsed rice in a bowl, cover with cold water, and let it soak for at least 10 minutes and up to 30 minutes
• Warm the oil in a medium saucepan set over medium heat
• Once the oil is hot, add the onion and cook, stirring, until it begins to soften, about 5 minutes
• Add the cinnamon and cloves and cook, stirring, until the mixture smells very fragrant, about 5 minutes
• Stir in the garlic and cardamom and cook, stirring, until they're also quite fragrant, about 30 seconds
• Add the tomato and a large pinch of salt, then increase the heat to high
• Cook, stirring, until the juice from the tomato has evaporated and the mixture is like a thick paste, about 2 minutes
• Drain the rice and add it to the pot, along with another large pinch of salt
• Reduce the heat to low, cover, and cook, stirring, until the mixture is quite dry and the rice smells nutty and is opaque, about 5 minutes
• Stir in the raisins, spice mix, and boiling water
• Reduce the heat to low, cover, and cook until the rice has absorbed the liquid and is tender, about 15 minutes
• Turn off the heat and let the rice sit, covered, for at least 10 minutes before fluffing with a spoon or fork
• If you can find the cinnamon stick and cloves, fish them out and discard them (otherwise, just warn your guests to avoid eating these)
• Serve the rice immediately, while hot
• Leftovers can be stored in an airtight container in the refrigerator and rewarmed in a 300°F oven or in a skillet over low heat

Steps:

• Place rice and raisins in a greased 1-qt. casserole. In a small bowl, whisk the eggs, milk, sugar and nutmeg; pour over rice. , Bake, uncovered, at 375° for 45-50 minutes or until a knife inserted in the center comes out clean. Cool. Pour milk over each serving if desired. Refrigerate leftovers.