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- 2 teaspoons olive oil
- 1 teaspoon cumin
- 1/2 cup raisins
- 1/4 cup cashews
- 2 cups of rice - basmati is recommended; other types may turn out poorly. From personal experience, I recommend not using Italian risotto rice, or any sticky rice.
- 4 cups water
- Heat the olive oil.
- Add the cumin, then the raisins and cashews.
- Sauté for two minutes.
- Add the rice, and sauté for another minute.
- Add water.
- Briefly boil everything.
- Lower the heat, cover, and cook for 12 minutes.
This makes an excellent side dish, and goes well with a large variety of things, from spicy eggplant to tofu to potatoes in coconut sauce.