This is a delicious side dish with poultry or pork. The sweet flavor will make each bite a delight to the palate. With the chicken added, it becomes a delight for a ladies’ luncheon or one-course meal for the family.
2 teaspoons vegetable oil
2 tablespoons packed light brown sugar
2 tablespoons soy sauce
½ teaspoon crushed red pepper
1 (14.5-ounce) can chicken broth
2¼ cups water
2 cups long-grain white rice
½ teaspoon ground cinnamon
¼ teaspoon ground cardamom or ground ginger
½ teaspoon ground coriander
½ cup red raisins
½ cup white raisins
½ cup thinly sliced green onions
½ cup minced fresh parsley
Heat the oil in a Dutch oven or large deep skillet with a lid over medium heat. Add the brown sugar, soy sauce, and crushed red pepper. Stir and cook until a glaze is formed. Pour the chicken broth and water into the skillet. Add the rice, cinnamon, cardamom, and coriander. Cover and bring to a boil. Reduce the heat to low and simmer until the rice is tender and the liquid is absorbed, about 20 minutes. Remove from the heat. Stir in the raisins, green onions, and parsley. Cover and let stand for 5 minutes.
Hints: Alter this recipe by adding various dried fruits as desired to change the flavor. For a one-dish meal you can add cubes of chicken breast. Just put the chicken in the oil first and let it cook for about 5 minutes or until browned. Reduce the heat to medium and add the brown sugar, soy sauce, and red pepper. Glaze the chicken for about 2 minutes and continue with the recipe.
YIELD: 8 TO 10 SERVINGS