1. Rinse rice under running water until water is clear. 2. In large bowl, cover rice with water; soak for 1 hour, drain. 3. Add salt to large pot of boiling water; add rice. 4. Cover and simmer until tender, 6 to 8 minutes. 5. Drain, reserving 1 cup (250 mL) cooking liquid; set liquid aside. 6. Pour rice into large Dutch oven. 7. In skillet, heat 1 tbsp (15 mL) of the oil over medium-high heat. 8. Add sugar; stir until dissolved. 9. Add reserved cooking liquid; bring to boil. 10. Slowly pour over rice, stirring to coat. 11. Stir in cardamom, cinnamon, cumin and pepper. 12. Bake in 450°F (230°C) oven until water is evaporated, about 10 minutes. Reduce heat to 200°F (100°C); bake, covered, for 1 hour. 13. Spoon into serving dish, mounding attractively. 14. Meanwhile, peel and cut carrots into very thin strips or grate coarsely. 15. In skillet, heat remaining oil over medium-high heat; saute carrots and raisins until tender, about 2 minutes. 16. Spoon over rice. ---------------------------------------------------------------------------
Nutrition
Ingredients
