Almond rice goes great with any curry!
If you are looking for a unique and very tasty rice to serve with your next curry, almond rice needs to be on you ‘must try’ list! This is really easy to prepare and it’s not just about the flavour but all those textures you’ll get.
The crunchiness of the almonds together with the mild sweet flavour from the raisons just plain gets it. My almond rice recipe is really just a play on my fluffy white rice recipe but with a few more ingredients that really take it up a few notches.
About this almond rice recipe.
As I mentioned above, this almond rice recipe is really just a version of my Basmati rice recipe but with a few other key ingredients thrown in. You will love the crunchy almond flakes that are not just there for their crunchy texture but for flavour.
And flavour is exactly what you are going to get with this almond rice recipe! Although it is great as a side for curry or stew, it can also be enjoyed on its own.
How do you cook almond rice?
In this cooking method, the rice is simply steamed with spices. The water is brought to the boil and then the rice is left to steam, untouched for 40 minutes.
While the rice is steaming, you can fry the almonds in ghee and then fry the onions until soft and light brown in colour. Raisins are added to the onions at the end of cooking to soften them some. Then the onion and raisin mixture is added to the steamed rice. It’s really that simple.
Can you use any Basmati rice?
You can but for best results, look for premium quality, aged Basmati rice. I use VeeTee Extra Long Premium Rice.
There are lots of good brands but you want to look for aged, extra long grain Basmati rice. You will taste the difference.
If more convenient, you can allow the rice to soak overnight. This is not at all necessary but it won’t hurt the rice to soak longer. Please allow it to soak for at least 30 minutes after washing it in several changes of water.
You can toast the almond flakes a day or two ahead of finishing your almond rice. They might look a bit sticky because of the cold ghee. If you would rather, you could toast them without the ghee to your liking and they will keep for a good week.
How long does almond rice keep in the fridge?
Cooked rice will keep in the fridge for about 3 days. Be sure to cover it tightly and heat it until steaming hot before serving.
Can you freeze almond rice?
You sure can! Rice freezes really well and this almond rice is no exception. You can will freeze onion fried rice for at least 6 months. Just be sure to freeze it in portion sizes that work for you. You don’t want a container of frozen almond rice that serves four if you are only cooking for one.
You don’t want to freeze it all in one large container if you only want to serve yourself.
How do you reheat almond rice?
Whether you place it in the freezer or fridge, the easiest way to heat up your almond rice is in a microwave.
If you are cooking it cold from the fridge, your onion fried rice should heat up in about a minute. You can microwave the rice from frozen in the covered container in 3 to 4 minutes.
Just ensure that it is piping hot before serving.
Can this recipe be upscaled or downscaled?
Yes. No problem there!.
Generally speaking, 185g (1 1/2 cups) of raw rice will make two generous portions of cooked rice, though when served as part of a larger meal, you can probably stretch that to three people.
If upscaling, the water to raw rice ratio is 1 part rice to 1 1/2 parts water.
What do you serve this almond rice with?
If you want to make a simple meal, you could just serve it topped with a nice chutney or two.
It’s also delicious served with dal, either on the side or over the top. Here are a few popular dal recipes for you.
Is there a way of making this almond rice into a meal?
Yes. When heating the ghee and spices, you could add some cubed paneer or minced (ground) meat or chicken tikka. Cook it through and then stir in the rice.
You’ll have a delicious restaurant style biryani in minutes! If cooking leftover onion fried rice, just fry up your protein of choice and add the rice to the pan to heat through.
- Make sure to rinse the rice in several changes of water and let it soak.
- Never stir the rice too vigorously. You just want to move it around in the hot ghee until heated through.
- Season carefully. If adding salt or turmeric, be sure to add these to taste. In the recipe, I recommend 1/2 teaspoon of turmeric. If unsure, add half that much.
Step by step photographs.
Don’t stop here! Try some of these other delicious rice recipes!
Have you tried this almond rice recipe?
If yes, please give it a star rating in the recipe card below and leave a comment. I love receiving your feedback and I’m sure other readers of my blog do too. Thank you.
- 2 cups (500ml) Basmati Rice.
- 1/2 teaspoon turmeric
- 1 Handful of raisins.
- 4 bay leaves.
- 2 black cardamoms
- 1 inch cinnamon stick
- 1 onion finely chopped
- 3 Tablespoons butter
- 3 Tablespoon flaked almonds
- Pour the rice into a large saucepan of water. Using your hands, stir the rice around. The water will turn a cloudy white. Pour the water out and fill it back up with fresh water. Repeat nine to ten times until the water runs clear.
- Pour fresh water over the rice and allow to soak for 30 minutes
- Drain the water and add fresh water so that the rice is covered by about an inch of liquid.
- Add basmati rice, turmeric, bay leaves, cinnamon stick and cardamoms to the water.
- Cover the pan and bring to a boil. When the water boils, allow it to boil for ten second and then turn off the heat.
- Leave the rice covered without disturbing for 35 minutes.
- Meanwhile, melt the butter in a pan and add the chopped onion. Fry over a low setting for about 10 minutes until the onion is translucent and lightly browned.
- TO SERVE
- Remove the lid from the rich and stir with a fork to separate the grains. Don't stir too rigorously or the delicate grains will split.
- Add the fried, onions and raisins and fold into the rice.
- Transfer to a serving dish with the flaked almond sprinkled on top.
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Amount Per Serving: Calories: 184Total Fat: 8gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 15mgSodium: 69mgCarbohydrates: 26gFiber: 2gSugar: 7gProtein: 3g