Serves: 6
Prep Time: 40 minutes
Meal Occasion: Side Dish, Appetizer
Cuisine Type: Indian
Ingredients
| 1 | cup UNCLE BEN’S® ORIGINAL CONVERTED® Brand Rice |
| 1/2 | cup mixed dried fruit diced |
| 1/2 | cup plain yogurt at room temperature |
| 1/4 | cup coconut shredded |
| 1/2 | cup onion diced |
| 1 | tsp. ginger diced |
| 1/2 | cup cashews |
| 2 | tsp. butter |
| 2 | whole hot red pepper 1-1/2" each |
| 2 1/4 | cups water |
| 1 | Tbsp. brown sugar |
| 1/2 | tsp. salt |
| 1/2 | tsp. cumin |
| 1 | tsp. curry powder |
| 1/4 | cup apricot preserves |
| 1/8 | tsp. cloves |
| 1/2 | tsp. chicken bouillon crystals |
| 2 | cinnamon sticks |
Instructions
1. In medium saucepan, melt butter on medium-low heat. Add onion, ginger and whole red peppers. Cook until onion is golden.
2. Add apricot preserves, brown sugar, curry powder, cumin and cloves; cook for 1 minute.
3. Add water, salt, bouillon crystals and cinnamon sticks; cover and bring to a boil.
4. Add rice, fruit and coconut. Stir into mix. Cover tightly and simmer for 20 minutes.
5. Remove from heat. Let stand covered until all liquid is absorbed, about 5 minutes. Discard cinnamon and red peppers.
6. Stir in yogurt. Sprinkle with cashews.
