Date and Almond Rice Recipe

Ingredients

Serve 4-6

• 1 quart/1liter milk

• 2 1/2 cups/500 g Basmati rice

• 1/2 cup/125 g butter, cut up

• 1 cup/150 g blanched almonds, halved

• 1/2 cup/90 g raisins

• 1/2 cup/125 g dates

• 4 tbsp sugar

Method:

1. Bring 3 cups (750 ml) milk to a boil in a medium saucepan.  Add the rice and boil for 2 minutes, stirring constantly.

2. Lower the heat and cook, covered, for 15-20 minutes, or until the rice is tender.

3. Melt 4 tablespoons of butter in a medium frying pan over medium heat. Sauté the almonds for 4-5 minutes, or until the almonds are  golden.

4. Add the raisins, dates, and sugar. Sauté for 5 minutes more.

5. Stir in the remaining milk and simmer for 15 minutes, or until the dates are plump and the milk has been absorbed. Season with salt.

6. Heat 1 tablespoon butter in a large Dutch oven or saucepan over low heat and spoon in half the rice. Cover with the date mixture and top with the remaining rice.

7. Dot with the butter and cover with a tight-fitting lid. Cook over very low heat for 25-30 minutes, or until the rice is fluffy.