Ingredients with Measurements:
- 1 cup of uncooked white rice
- 2 cups of water
- 1/2 cup of shelled pistachios, chopped
- 1/4 cup of raisins
- 1/4 cup of dried apricots, chopped
- 1/4 cup of butter
- 1/4 teaspoon of salt
- 1/4 teaspoon of ground cinnamon
- 1/4 teaspoon of ground cardamom
- 1/4 teaspoon of ground nutmeg
- 1/4 teaspoon of ground ginger
Special equipment needed:
- Medium-sized pot with lid
- Wooden spoon
Step-by-step instructions:
1. Rinse the rice in cold water until the water runs clear.
2. In a medium-sized pot, combine the rice, water, butter, and salt.
3. Bring the mixture to a boil over high heat.
4. Once boiling, reduce the heat to low and cover the pot with a lid.
5. Simmer the rice for 18-20 minutes, or until the water has been absorbed and the rice is tender.
6. Remove the pot from the heat and let it sit for 5 minutes.
7. In a small bowl, mix together the cinnamon, cardamom, nutmeg, and ginger.
8. Fluff the rice with a wooden spoon and add the spice mixture, chopped pistachios, raisins, and chopped apricots.
9. Stir the mixture until well combined.
10. Cover the pot with the lid and let it sit for 5 minutes to allow the flavors to meld together.
11. Serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
5. Temperature:
Simmer on low heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 300
Total fat: 12g
Saturated fat: 5g
Cholesterol: 20mg
Sodium: 180mg
Total carbohydrates: 44g
Dietary fiber: 3g
Sugar: 10g
Protein: 5g
Substitutions for ingredients:
- Brown rice can be used instead of white rice.
- Almonds or cashews can be used instead of pistachios.
- Dried cranberries or cherries can be used instead of raisins.
- Dried figs or dates can be used instead of apricots.
Variations:
- Add cooked chicken or shrimp to make it a main dish.
- Use coconut milk instead of water for a creamier texture.
- Add a tablespoon of honey for a sweeter flavor.
Tips and tricks:
- Rinse the rice before cooking to remove excess starch.
- Fluff the rice with a wooden spoon to prevent it from becoming sticky.
- Let the rice sit for 5 minutes after cooking to allow the flavors to meld together.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve in a bowl or on a plate with a sprinkle of chopped pistachios on top.
Garnishes:
Chopped pistachios, fresh mint leaves, or a sprinkle of cinnamon.
Pairings:
Grilled chicken, lamb chops, or roasted vegetables.
Suggested side dishes:
Cucumber salad, roasted carrots, or sautéed spinach.
Troubleshooting advice:
- If the rice is too dry, add a tablespoon of water and stir until well combined.
- If the rice is too wet, remove the lid and let it cook for an additional 2-3 minutes.
Food safety advice:
- Store leftovers in the refrigerator within 2 hours of cooking.
- Reheat leftovers to an internal temperature of 165°F (74°C) before consuming.
Food history:
Rijstebri is a traditional Dutch rice pudding that is typically served as a dessert. This recipe puts a savory spin on the classic dish by adding spices and nuts.
Flavor profiles:
This dish is sweet and savory with a nutty flavor from the pistachios and a hint of warmth from the spices.
Serving suggestions:
Serve as a side dish or main dish for lunch or dinner.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Dutch