This is a nutty rice with a kick and a sweetness that's an alternative to cinnamon apples for accompanying pork entrees.
Ingredients
- ¼ cups water: 1 piece
- apple cider: 1 cup
- golden raisins: 1 cup
- apple cider vinegar: 0.25 cup
- ¼ cups jasmine rice: 1 piece
- white sugar: 1 tsp
- brown sugar: 1 tsp
- ground cinnamon: 0.25 tsp
- extra-virgin olive oil: 1 Tbsp
- Granny Smith apple - peeled, cored, and: 1 piece (diced)
- sweet onion: 1 piece (diced)
- stalk celery: 1 piece (diced)
- ground white pepper: 0.25 tsp
- salt: 0.125 tsp
- dash ground cinnamon: 1 piece
- blanched slivered almonds: 0.25 cup
Metric Conversion
Stages of cooking
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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.
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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.
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Fold apple and almond mixture into rice. Let stand until flavors combine, about 5 minutes.
