Between choosing the best kind of rice and whipping up a visually appealing dish, creating a delicious meal requires not only a creative mind, but the perfect recipe. Let’s transform the humble rice grains into a highly sophisticated side dish apt for your holiday parties. Yes, it’s surprisingly easy to make, and best of all, loaded with festive colors and flavors.
How to make cranberry rice
Start with the rice. The secret to creating the best recipe is, without a doubt, choosing good quality rice. And that’s exactly what make this easy meal so unique and delicious. Fluffy long grain rice not only tastes delicious but also imparts an aesthetic appeal to your dish. Now, the first step of making this rice recipe – soak for about 20 minutes. While rice is soaking, let’s make the cranberry base of this recipe. Heat up a little ghee or even butter in a large saucepan. Fry up a few dried spices like bay leaf, cinnamon stick, cardamom pods and dried red chilies. Dried red chilies are totally optional in this recipe, but they certainly add a touch of heat. Next up, brown the onions. Then, stir in dried cranberries and ground turmeric. Sauté the dried cranberries in butter and spices for about 1 minute. I really love these ruby red jewels in this cranberry rice. It adds a beautiful contrast to the white bed of rice. Toss in a few a handful of coriander (cilantro) leaves. At this stage, the soaked rice goes in alongside water, lemon juice and rose water. Don’t forget to season. Give this a gentle stir, cover and cook until rice is tender. Depending on the type of rice used, this will take about 15-20 minutes. Finish off with a generous sprinkle of dried cranberries and fried golden cashew nuts or even pecans. Is there a better side dish to add to holiday menu?
More quick and easy rice recipes:
Thai Chicken Fried Rice Portuguese Rice Cumin Rice | Jeera Rice Curry Rice | Curried Rice Curd Rice | Yogurt Rice Vegetable Fried Rice Lemon Rice One Pot Indian Chicken and Rice Saffron Rice Indonesian Fried Rice (Nasi Goreng) Egg Fried Rice
Yield: 4 Cranberry Rice | Video Print Fluffy rice cooked with aromatic spices and ruby red cranberries to create layers of incredible flavours. Perfect festive meal to make for your family and friends. Prep Time 5 minutes Cook Time 20 minutes Total Time 25 minutes Ingredients 2 cups basmati rice 2 tbsp ghee (or butter) 1 bay leaf 1 cinnamon stick 3 cardamom pods 2 dried red chilies (optional) 1/2 cup finely chopped onions 1/2 tsp ground turmeric (turmeric powder) 1 1/4 cups dried cranberries 2 tbsp coriander (cilantro) leaves 3 cups water 2 tbsp lemon juice 1 tsp rose water (optional) Dried cranberries, to garnish Cashew nuts or pecans, to garnish Instructions Rinse basmati rice thoroughly. Place in a bowl. Cover with water. Soak for about 20 minutes. Drain. Set aside.Meanwhile heat ghee in a large pan over medium-high heat. Add bay leaf, cinnamon stick, cardamom pods and dried red chilies. Sauté, stirring, for a minute. Add onions. Sauté, stirring occasionally, for 2-3 minutes or until browned.Add dried cranberries and ground turmeric. Sauté, stirring, for 1 minute or until the cranberries are soft. Add coriander (cilantro) leaves. Stir to combine.Add rice. Stir fry for a minute. Add water, lemon juice and rose water. Season with salt. Stir gently. Bring to a boil. Reduce heat to low. Cover the pan with a tight fitting lid. Cook for 10-15 minutes or until rice is tender and water is absorbed.Garnish with dried cranberries and fried cashew nuts. Nutrition Information Yield 4 Serving Size 1 Amount Per Serving Calories 375Total Fat 8gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 3gCholesterol 16mgSodium 20mgCarbohydrates 78gFiber 5gSugar 46gProtein 3g © Nish Kitchen Cuisine: American / Category: Rice Like this cranberry rice recipe? Then join Nish Kitchen on Facebook, Pinterest and Instagram. Watch exclusive recipe videos on YouTube.
Meanwhile heat ghee in a large pan over medium-high heat. Add bay leaf, cinnamon stick, cardamom pods and dried red chilies. Sauté, stirring, for a minute. Add onions. Sauté, stirring occasionally, for 2-3 minutes or until browned.Add dried cranberries and ground turmeric. Sauté, stirring, for 1 minute or until the cranberries are soft. Add coriander (cilantro) leaves. Stir to combine. Add rice. Stir fry for a minute. Add water, lemon juice and rose water. Season with salt. Stir gently. Bring to a boil. Reduce heat to low. Cover the pan with a tight fitting lid. Cook for 10-15 minutes or until rice is tender and water is absorbed. Garnish with dried cranberries and fried cashew nuts.
