Pistachio Rice


Nice change from the normal pilaf.  This recipe serves 4


  • 1¼ cups long grain rice Rice, white, long-grain, regular, cooked
  • 2¼ cups water Water, municipal
  • dash salt
  • 1 small red chile pepper
  • ¼ cup golden raisins Raisins, golden seedless
  • ¾ cup chopped pistachios ( non dyed and shelled)
  • ground pepper to taste Spices, pepper, black
  • ¼ tsp ground cinnamon Spices, cinnamon, ground
  • 4½ tsp butter Butter, without salt
  • 1 tbsp honey Honey, strained or extracted


Step 1

Sprinkle the rice into boiling water, add salt, reduce heat, cover and simmer for 10 minutes. Remove the stem and seeds from the chile pepper and cut the flesh into thin rings. Mix the chile, raisiins pistachios, pepper and cinnamon with the rice and cook, stirring for an additional 10 minutes. Stir in the butter. Use an oiled ice-cream scoop to mould the rice into half round shapes, turn outon individual plates, and drizzle with honey. Garnish as desired


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