Pulau Nepalese Basmati Rice Dish Recipes

THE RICE DISH

The Rice Dish image

This is a great side dish and another favorite from the Brother Martin High School Cookbook. Rice with a different twist. I serve it with barbequed chicken.

Provided by Sunshine Forever

Categories White Rice

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 6

Ingredients

1 cup water
1 cup raw rice
1 (8 ounce) can water chestnuts, drained
1 (6 ounce) can sliced mushrooms, drained
1 (10 1/4 ounce) can onion soup
1/2 cup butter, melted

Steps:

Mix all ingredients together in casserole dish.
Cover and bake at 350 for 1/2 hour, then remove cover and bake an additional 1/2 hour.

Nutrition Facts : Calories 315.1, Fat 16.3, SaturatedFat 9.9, Cholesterol 40.7, Sodium 538.4, Carbohydrate 38.4, Fiber 2.6, Sugar 3.6, Protein 5.2

PULAU NEPALESE BASMATI RICE DISH

Pulau Nepalese Basmati Rice Dish image

This is an amazing rice side dish with complex flavors, but simple prep! It has a sweet and salty element to it and the spices will make your kitchen SING! Originally made for a Girl Scout function, but EVERYONE loved it and it is now a family favorite! (Found on a Nepali website.) Also re-heats easily. The golden raisins add the most delicious bit of sweet to the rice!

Provided by Kitchen Mama of 3

Categories Rice

Time 1h

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

1 1/2 cups uncooked basmati rice
2 tablespoons vegetable oil
1 medium onion, peeled and finely chopped
2 cinnamon sticks (whole, approx 2 inches each)
2 whole cloves
1 bay leaf
4 ounces cashews (don't need to be whole)
2 ounces sultanas (golden raisins)
1 teaspoon salt

Steps:

Wash the rice several times and let it soak for 30 minutes.
Drain the rice well in a sieve.
Heat the oil in a skillet over medium-low heat and cook onion until soft.
Add all ingredients & spices, (except salt) to the pan and stir fry for 2 minutes over medium heat.
Add 2 cups of water to the pan with salt and bring to a boil then cover tightly and.
turn the heat to low.
Simmer for 20 minutes, adding additional water during cooking, if necessary, until rice is tender and fluffy and all the water is absorbed.
Remove bay leaf, cloves and cinnamon sticks before serving.

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