This week has been quite hectic as I am preparing a party for my little one who is turning 5. The time this week has been in bits and pieces and no real blocks of time to do anything really productive which can be quite frustrating! Still I wanted to get this Sultana Rice recipe out this week before I lost a week… I have been baking a rainbow cake but the time restraints has me just making one cake with a marble rainbow effect on the inside. Still I have to decide on what will be happening on the outside – yikes! Anyway I have enjoyed the cake baking with one fail and a success of the other cake, though we will see as it has not been iced yet.
Sultana Rice
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| Sultana Rice – using a mix of brown and wild rice |
1 1/2 cups brown and wild rice
salt
6 cardamoms powdered
2″ stick of cinnamon
2 sprigs curry leaves
2 teaspoon oil
1 cup sultanas
2 hard boiled eggs
4 cloves
1 onion chopped
4 cups stock
1. Heat 1 teaspoon oil. Add chopped onions, curry leaves, fry until golden brown.
2. Add rice and 1/2 sultanas fry for a few minutes
3. Add stock, salt and powdered cardamoms. Cook until rice is fluffy and grainy.
4. In another pan heat 1 tspn oil, add sliced onions and fry until light golden brown. Add the rest of the sultanas and fry until slightly puffed out.
5. Add to rice, stir well. Serve chopped hard boiled eggs on the side.
6, Garnish with parsley, potato chips or pappadum.
poppypeach 