Rice with prunes and cinnamon

Rice with prunes and cinnamon

Reizfloimes

By
From
Hazana
Serves
4
Photographer
Mowie Kay

This dish from Alsace is often served as a side dish for Friday night dinner.

Ingredients

Quantity Ingredient
300g long-grain rice
2 tablespoons butter
2-3 shallots, finely chopped
125g pitted prunes, cut into quarters
75g raisins
1 teaspoon sugar
1 teaspoon ground cinnamon
500ml hot water
salt
freshly ground black pepper

Method

  1. Wash the rice under cold running water and drain. Melt the butter in a heavy saucepan, add the shallots and cook over a moderate heat until softened. Add the prunes and raisins and simmer for 2 minutes. Add the rice, sugar and cinnamon and stir well, so that each grain is well coated. Pour in the hot water and bring to the boil. Season with salt and pepper, then cover and simmer for 18–20 minutes or until the water is absorbed and small craters appear in the surface of the rice. Serve hot.
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