Rum-Raisin Rice

Name: Rum-Raisin Rice
Total time: 1200 s
Yield: 2 servings
Cuisine: American
Ingredients: 1.5 C rice; 3 C chicken stock; 1/2 t rum extract; 3/4 C raisins; 1/2 stick butter; 2 t cumin; 1 t ground coriander seed; 1 t orange peel seasoning; 1 t ancho chile; 1 pinch kosher salt & black pepper

ChefDoogles @ChefDoogles

Chicago, IL

Rum-Raisin Rice

ChefDoogles @ChefDoogles

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Ingredients

20 mins

2 servings

1.5 Crice
3 Cchicken stock
1/2 trum extract
3/4 Craisins
1/2 stickbutter
2 tcumin
1 tground coriander seed
1 torange peel seasoning
1 tancho chile
1 pinchkosher salt & black pepper

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Steps

20 mins

1

Heat chicken stock seperately in a saucepot.
2

Heat butter slowly in a saucepot. When butter begins to brown, add rice. Stir. Season with coriander, orange peel, cumin, ancho chile, salt, and pepper.
3

Add raisins and rum extract. Stir 1 minute with heat on medium. Add stock. Stir. Bring to a simmer. Cover.
4

Simmer 15 minutes. Remove from heat. Do not remove cover. Let steam for 8 minutes.
5

Variations; Coconut, roasted bell or hot pepper puree, cilantro, ginger, lime, pineapple, mango, papaya, vinegar, corn, wine, bourbon, brandy, beer, pecans, walnuts, honey, brown sugar, allspice, pumpkin pie spice, clove, nutmeg, sumac, chile powder, turmeric, celery seed, apple cider, curry, currants, golden raisins, cardamom, lemon, gin, ponzu

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ChefDoogles @ChefDoogles

on March 31, 2016 00:33

Chicago, IL

Le Cordon Bleu graduate. I've worked Frontera with Rick Bayless, Mediterranean, fine dining, deli, kosher, Italian, French, Cajun/Creole, Irish, Gastro pubs, Chinese, Seafood, Tapas, Hotel fine dining, wood fired pizzas, & Middle Eastern off the top of my head. I've done alot of random moonlighting just soaking up info and experience