Indian Pilaf with Carrots and Golden Raisins
  • ¼ cup granulated white sugar
  • 2 Tablespoons water
  • 3 cups hot chicken broth
  • 1-1/4 cups diced pared carrots
  • 2 Tablespoons golden raisins
  • 3 Tablespoons unsalted butter
  • 1-1/2 cups long grain rice
  • ½ teaspoon table salt
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon ground cardamom
  • ¼ teaspoon ground nutmeg
  • Extra nutmeg for sprinkling
  1. Mix sugar and water in medium-size saucepan. Heat to boiling. Reduce heat to medium-low and simmer, uncovered, until mixture turns golden, swirling pan frequently. (this could take 10 to 14 minutes). Remove from heat and slowly add very hot chicken broth, whisking constantly until sugar is dissolved. (the sugar may feel hard like it is not going to melt, but it will; just keep whisking vigorously and scraping the bottom. Make sure the chicken broth is very hot). Return pan to heat and keep whisking for 2 to 3 more minutes. Set aside.
  2. In a 2-quart saucepan, sauté carrots and raisins in the butter to coat, then reduce heat, cover and simmer for 10 minutes, stirring a couple times. Add the rice and stir until coated in butter. Stir in salt and spices to coat, then add reserved chicken broth. Heat to boiling, reduce heat to low, and simmer, covered, until broth is absorbed and rice is cooked, about 15 to 20 minutes.
  3. Transfer hot rice to a serving dish and dust with nutmeg. Serve immediately. Serves 6-8. Rice is great with roast pork or lamb.
Recipe by The Culinary Cellar at