Cookbook | Ingredients | Recipes | Cuisine of India | Vegan Cuisine This makes an excellent side dish, and goes well with a large variety of things, from spicy eggplant to tofu to potatoes in coconut sauce.
- Heat the olive oil.
- Add the cumin, then the raisins and cashews.
- Sauté for two minutes.
- Add the rice, and sauté for another minute.
- Add water.
- Briefly boil everything.
- Lower the heat, cover, and cook for 12 minutes.
Notes, tips, and variationsEdit
- Basmati rice is recommended, as other types may turn out poorly. Do not use Italian risotto rice, or any sticky rice.