Russian Rice with Almonds

[Guest guest]

Russian Rice with Almonds

 

2 ounces butter

10 ounces long grain rice, washed, soaked in cold water for 30 minutes and

drained

1/2 teaspoon fresh ground ginger

1 1/2 teaspoons toasted sesame seeds

1 pint veg. stock

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

2 ounces slivered, toasted almonds

 

Preheat the oven to 350F. In a casserole, melt the butter over moderate heat.

Add the rice and cook for 10 minutes, stirring constantly. Add the ginger and

sesame seeds and cook for 3 minutes. Pour in the stock, salt and pepper and

bring to the boil, stirring constantly. Put the casserole in the oven,

uncovered, for 35 minutes or until all the liquid is absorbed and the rice is

cooked. Toss the rice with a fork after 10 minutes and again after 20 minutes.

Taste and add more salt if necessary. Sprinkle with the almonds and serve

immediately. Serves 4.

 

 

 

 

 

[Guest guest]

This looks really good!  I want to try it soon! 

 

One question, however.  The directions say to put the casserole (with rice,

after the liquid has been brought back to a boil) into the oven UNcovered, to

bake until all the liquid is absorbed by the rice.  I have never, to my

knowledge, been able to get rice to cook uncovered in any kind of liquid or in

water.  Does this really work?  This is a new thing to me.

 

Thanks for the recipe.  Though I am less familiar with toasted sesame seeds, I

think it sounds good--and the almonds in it, too.  It must turn out with a very

savory, almost " toasty " or nutty flavors!

 

Best regards,

Laura B., in Illinois

 

 

 

Russian Rice with Almonds

    Posted by: " lavender dojay " lavender_dojay lavender_dojay

    Mon Apr 27, 2009 7:19 pm ((PDT))

 

Russian Rice with Almonds

 

2 ounces butter

10 ounces long grain rice, washed, soaked in cold water for 30 minutes and

drained

1/2 teaspoon fresh ground ginger

1 1/2 teaspoons toasted sesame seeds

1 pint veg. stock

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

2 ounces slivered, toasted almonds

 

Preheat the oven to 350F. In a casserole, melt the butter over moderate heat.

Add the rice and cook for 10 minutes, stirring constantly. Add the ginger and

sesame seeds and cook for 3 minutes. Pour in the stock, salt and pepper and

bring to the boil, stirring constantly. Put the casserole in the oven,

uncovered, for 35 minutes or until all the liquid is absorbed and the rice is

cooked. Toss the rice with a fork after 10 minutes and again after 20 minutes.

Taste and add more salt if necessary. Sprinkle with the almonds and serve

immediately. Serves 4.

 

 

 

 

 

 

 

 

[Guest guest]

This rice sounds delicious I am going to make it tonight, sesame and almond!!!!

Yum.

 

 

 

 

________________________________

lavender dojay <lavender_dojay

gourmet-soups-stews-side_dishes-and-dinner_pies

Tuesday, 28 April, 2009 3:19:40

Russian Rice with Almonds

 

 

 

 

 

Russian Rice with Almonds

 

2 ounces butter

10 ounces long grain rice, washed, soaked in cold water for 30 minutes and

drained

1/2 teaspoon fresh ground ginger

1 1/2 teaspoons toasted sesame seeds

1 pint veg. stock

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

2 ounces slivered, toasted almonds

 

Preheat the oven to 350F. In a casserole, melt the butter over moderate heat.

Add the rice and cook for 10 minutes, stirring constantly. Add the ginger and

sesame seeds and cook for 3 minutes. Pour in the stock, salt and pepper and

bring to the boil, stirring constantly. Put the casserole in the oven,

uncovered, for 35 minutes or until all the liquid is absorbed and the rice is

cooked. Toss the rice with a fork after 10 minutes and again after 20 minutes.

Taste and add more salt if necessary. Sprinkle with the almonds and serve

immediately. Serves 4.