Chutney Rice
condiment, indian, rice
1 1/2 cup rice
2 tablespoon sugar; up to 4 tbsp
3 cloves
2 large apples; cooking chopped
4 tablespoon raisins; or sultanas
2 tablespoon oil water
1/2 cup cashew nuts salt & pepper
Mynamar is the present name for Burma to turn this recipe into a main dish add cooked chickpeas for vegetarians, cooked chicken or prawns for non vegetarians
Taking first the sugar, vinegar and salt, gently stir them in a pan. Now add the cloves, apple and raisin. Next heat the mixture slowly, stirring more frequently, and cook it for about 30 minutes or until it thickens. Allow to cool a little. Meanwhile, gently heat oil in large saucepan. Add the rice and stir for about 1 minute, seasoning with salt and pepper. Then pour in the water, put the lid on, and bring to a boil. Now turn down the heat and simmer the rice for 20 minutes or until it is cooked as you like. When this done, turn the rice into a dish and spoon the chutney over it, scattering the cashew nuts on top before serving.
SOURCE:_The New Internationalist Food Book_ by Troth Wells posted by Anne MacLellan
Yield: 4 servings