Thai Rice Recipe

• 2 ounce. seedless raisins
• 1 1/2 chicken bouillon cubes
• 5 tbsp. butter
• 1/2 Spanish onion, sliced
• 1 clove garlic, minced
• 12 ounce. long grain rice
• 2 bay leaves
• 4 cloves-6 cardamom pods, lightly crushed
• 6 allspice berries, lightly crushed
• 1 stick cinnamon, about 1 inch
• 1/2 teaspoon turmeric
• Salt and pepper
• 2 ounce. blanched almonds

1. Place raisins in small bowl.
2. Cover with boiling water and leave to soak till needed.
3. Preheat oven to 375 degrees.
4. Bring water and bouillon cubes to boil and dissolve.
5. Heat 4 Tbsp.
6. butter in casserole and saute/fry sliced onion and garlic for about 10 min or possibly till soft and transparent but not brown.
7. Add in rice and stir over low heat till grains are golden brown.
8. Stir in bay leaves and spices.
9. Season to taste with salt and freshly grnd black pepper.
10. Add in 1 pint of stock.
11. Stir once to dislodge any grains stuck to bottom of casserole.
12. Put on the lid and transfer casserole to oven.
13. Bake for 10 min.
14. Drain raisins well.
15. Heat butter in fry pan and saute/fry blanched almonds over a moderate heat till golden.
16. Stir constantly.
17. Remove casserole from oven.
18. Remove cinnamon stick and bay leaves.
19. With a fork, mix in almonds.
20. Serve immediately.

raisins, chicken, butter, onion, clove garlic, long grain rice, bay leaves, cardamom pods, cinnamon, turmeric, salt, blanched almonds

Taken from cookeatshare.com/recipes/thai-rice-60054 (may not work)