Jeweled Rice (Dairy-free Version in Parenthesis)

Jeweled Rice (Dairy-free Version in Parenthesis)

You will need: 

3 cups of Basmati rice

3 Tbsp Kosher salt

1.5 cups of mixed dried fruits (you can use dried cranberries, dried cherries, raisins, chopped apricots, chopped dates or chopped figs—just try to get the fruits roughly all the same size)

10 Tbsp. butter (or dairy-free margarine)

2 Tbsp.  plus 1 tsp. Spirits & Spice Casablanca Blend or Spirits & Spice Pineapple Curry

1 tsp. Spirits & Spice Garlic Pepper spice blend

½ cup raw Pepitas or raw green Pumpkin Seeds


Combine the dried fruits in a bowl and mix with your hands.  Wash the rice 6 or 7 times until the water is almost clear.  Drain the washed rice in a strainer for at least 10 minutes after it has been washed.  In a very large pot, bring 4 quarts of salted (this is where you use the Kosher salt) water to a boil and add in the rice.  Boil for 5 minutes uncovered, stirring occasionally. Remove from heat and drain the rice in a strainer.  In another large pot with a heavy lid (I used my French casserole baker that can also be used).  Serve with Tandoori-Inspired Chicken Thighs.


From the kitchen of Kim Weiss, owner of Spirits & Spice

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