Prep Time::15 mins
Cook Time::33 mins
Additional Time::5 mins
Total Time::53 mins
Servings::4
Yield::4 servings
Ingredients
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1 ¼ cups water
1 cup apple cider
1 cup golden raisins
¼ cup apple cider vinegar
1 ¼ cups jasmine rice
1 teaspoon white sugar
1 teaspoon brown sugar
¼ teaspoon ground cinnamon
1 tablespoon extra-virgin olive oil
1 Granny Smith apple – peeled, cored, and diced
1 small sweet onion, diced
1 stalk celery, diced
¼ teaspoon ground white pepper
⅛ teaspoon salt
1 dash ground cinnamon
¼ cup blanched slivered almonds
Directions
Combine water, apple cider, and golden raisins in a pot. Bring to a boil; add rice. Cook, stirring often, until most of the water is absorbed, about 17 minutes. Mix in white sugar, brown sugar, and 1/4 teaspoon cinnamon; continue cooking until rice is tender, about 3 minutes more. Remove from heat.
Heat olive oil in a large skillet over medium heat. Cook and stir apple, onion, and celery in the hot oil until softened, about 5 minutes. Season with white pepper, salt, and a dash of cinnamon. Stir in almonds; cook until starting to brown, 3 to 5 minutes.
Fold apple and almond mixture into rice. Let stand until flavors combine, about 5 minutes.
Cook's Note:
Substitute grape juice for the apple cider if desired.