Carrots and raisins are used in this dish which is the perfect side dish for any holiday meal, and it's made with rice, which has a sweet and nutty flavor. And it has an easy recipe. The following list provides you with all of the necessary ingredients: 1) 1 medium onion, cut and ready to go 2) 4 cups of carrots that have been freshly shredded 3) 2 tbsp. veggie oil 4) 2 and a quarter cups of water 5) 1 ½ tsp salt 6) ¾ cup raisins 7) 1 and a half tablespoons of white basmati rice You are responsible for providing the following for the topping: 1) 5 tbsp. raw slivered almonds 2) ½ tsp veggie oil is enough 
Chop the onions and put them in the pot, place the put on the stove, and let them be for 5 minutes. After adding shredded carrots and continuing to simmer at a heat setting of medium-low for another 7 minutes, After bringing the water, salt, and raisins to a boil, add the water. After adding the rice, be sure to mix it well. Bring to a boil, then reduce heat and simmer, covered. In a separate pan, toast slivered almonds Remove the lid from the rice, and using a fork, fluff it up as rapidly and delicately as you can. After replacing the cover, turn off the heat and let the dish stand for ten minutes. Before serving, sprinkle almonds on top. 
Rice with raisins and almonds
Christine Vartanian Datian's family has handed down this Armenian rice pilaf with raisins and almonds for centuries. To enhance the taste and color of the original dish, fresh peas, parsley, and spices were added. White long-grain rice, about 5-6 tablespoons of butter Vermicelli or egg noodles, approximately 4 ounces each white rice, 2 cups Vegetable, chicken, or turkey broth placed in a jar with one-quart capacity, white or black pepper, and one-half teaspoon of white or red wine vinegar. 12 teaspoons of ground allspice 12 cups of almonds, cut very coarsely In place of the raisins called for in this recipe, you might use either golden or black raisins. Tiny frozen peas are sold in increments of 12 cups each (optional) 2 tablespoons of parsley, freshly minced One-half of a teaspoon of lemon juice that has been freshly squeezed. 
Melt 4 tablespoons butter in a 5-to-6-quart pan. 1-inch vermicelli pieces. 5-8 minutes. Be careful not to burn vermicelli. Allspice, salt, and pepper. Cover and simmer for 20 minutes. In a sauté pan, melt the remaining butter. 5 minutes, stirring constantly, golden almonds. For 2 minutes, stir raisins. Discard. Pea-parsley-lemon juice rice. 3-4 minutes covered. Raisin-nut combination on pilaf. Dates, figs, apricots, or walnuts may be added. In a 5- to 6-quart saucepan, melt 4 tablespoons of butter. 1" vermicelli pieces Vermicelli should only take 8 minutes in butter. Salty, spicy, peppery. Bring to a boil; decrease heat, cover, and simmer for 20 minutes. Melt the remaining butter in a sauté pan. For 5 minutes, stir almonds. Stir raisins for 2 minutes. Discard. Lemon juice, rice, peas, parsley (if used). 3-4 minutes covered. Be sure to have enough raisin-and-nut combination for pilaf. Figs, apricots, or walnuts make good toppings. 
Lebanese rice with nuts and raisins
As I’ve heard Lebanese foods are delicious and I think rice with nuts and raisins would be tasty too. It is a delicious complement to grilled meats and lamb in particular. It is also delicious the following day, either at room temp as a salad or warmed up since it is extremely simple to do so. Therefore, I thought it may make a lovely warm salad if some leftover shredded chicken or turkey was added to it. So take a look at the recipe and the ingredients in detail: 1) 1 Long grain rice is half a cup 2) Boiling water, 3 cups 3) 2 finely sliced shallots 2 very finely chopped garlic cloves 4) Finely chop 1 tablespoon of fresh mint 5) 4 tbsp. of melted butter 6) Golden raisins in half a cup 7) Grated apple, 1/2 cup pine nuts, 1 cup 8) Golden sesame seeds: 2 tablespoons per cup. 9) 14 cinnamon sticks (optional) 11) Two cloves 12) Six black peppercorns. 13) Half a teaspoon of every spice 14) Salt with nutmeg 
Reheated shredded turkey or chicken with bones and skin removed, before using, mince shallots and, remove the garlic greens. Rinse, dry, and cut mint. Rinse rice before storing it. Drain the rice in a strainer. Cook butter and chopped shallots in a covered pan until translucent. Mix rice in butter with a fork, then add garlic, apple, raisins, cinnamon stick, and other spices except for sumac. Add hot water. Salt boil. Don't open the cover or stir the rice for 17 minutes. Then, turn off the heat and let the rice rest for five minutes. Fluff rice before adding to turkey and sesame seeds. Before adding pine nuts, toast them. After 10 minutes, replace the cover and serve the rice. Garnish with Sumac and mint. 
rice with raisins and cinnamon
Rice pudding that has a silky smooth consistency and is flavored with vanilla, cinnamon, and sultanas (raisins). What a scrumptious way to take it easy! Discover how to make classic rice pudding the way it was made in the past with this simple and tried-and-true recipe passed down through our family. Everyone that we share it with enjoys it very much. 1 gallon of milk in quantity (full fat, low fat or skim) 2 cups of white rice, and a quarter cup of granulated white sugar in a medium-sized bowl. Cinnamon powder equal to 2 teaspoons (or 1 cinnamon stick) Purified vanilla extract, 2 teaspoons One-fourth of a cup of raisins (optional) One-half of a cup of condensed milk (optional) 2-tablespoons worth of unsalted butter, cubed (optional) Put the pudding's components into a large pot, and then bring the mixture to a boil over medium-high heat. Bring the mixture to a boil over medium-high heat while stirring it on a regular basis. Reduce the heat while continuing to stir the sauce constantly and scraping the bottom and sides of the pan with a wooden spoon. This will help the sauce thicken (about 15-20 minutes). When the rice has become mushy and has finished cooking, stir in the butter and condensed milk. In order to get the desired consistency, add an additional 1/4 cup of milk only if it is required. After that, divide the rice among the serving plates, sprinkle the top with more cinnamon (or cinnamon sugar), and then finish with raisins (or sultanas). Serve at once and enjoy. You can, but you'll need to use a different recipe for it. You can't get creamier or tastier than this dish, since the rice is cooked in milk with cinnamon and vanilla flavoring. 
Turmeric rice with raisins
Turmeric rice with golden raisins and pine nuts, the traditional Middle Eastern side dish that is served with shawarma may be made in a simpler form (in terms of work, but not in terms of taste). This is a fantastic recipe for a side dish to have on hand at all times! Color and flavor are provided by drying and chopping the bright yellow root known as turmeric. Rather than utilizing fresh turmeric root, you'll use dried powdered turmeric root in this recipe, which is much easier to come by. 1 cup of fragrant rice. 1 and three-quarter liters of water. A little amount of unsalted butter, around a teaspoon (optional). 1/2 milligram of ground turmeric. One-fourth of a teaspoon of finely ground sea salt. Two teaspoons' worth of extra-virgin olive oil. To prepare this dish, the onion should be chopped very small, and the pine nuts should be toasted (raw or toasted). 
Golden raisins to the measure of a quarter cup (sultanas). After washing, ensure sure your rice is clear and dry. Rice's coming. In a large covered pot, boil water, and mix rice, butter, turmeric, and salt. Bring to a boil and remove from heat. Cover the pan, reduce the heat, and stir the rice again to prevent sticking. After 15 to 20 minutes, serve the rice. Remove the cover and fluff the rice with a fork. Heat oil in a large, high-sided pan, next, reduce heat and add onions, heat oil on medium in a pan. Mix in nuts, raisins, and salt. Cooking softens raisins. In a large bowl, combine all ingredients, including rice. Cook for a few more minutes to ensure everything is done. Taste and adjust seasonings. You may keep leftovers for a week in the fridge if you place them in a container that is airtight. 
Curried rice with raisins and almonds
To accompany any kind of meat, you may serve curried rice with raisins and almonds as an excellent accompaniment. The raisins and the warming spices that generally constitute curry powder—think turmeric, cumin, coriander, ginger, and black pepper—make this recipe both sweet and savory at the same time. Cayenne pepper, cinnamon, and/or garlic powder may be used in certain mixes. It's not hard to make curry rice with raisins. The rice is first sautéed with the onions and then cooked with broth and raisins in a covered pot. Cooking this way is mostly a hands-off experience. To make this recipe take a look at the list below and follow it: 1 very little onion, peeled and sliced Olive oil that is extra-virgin, with a measurement of 1 tablespoon Rice that is white and long-grained and long-grain in texture The equivalent of two cups' worth of chicken broth 12 fluid ounces of raisins. One teaspoon contains curry powder. 12 teaspoons of Kosher salt, 12 teaspoons of turmeric, and 12 teaspoons of 1/4 of a milligram of ground pepper 14 cups worth of roasted almond slivers First, use the knife with the ultra-sharp blade, and place the onion in the bowl. Mix for ten seconds at speed 12, then stop. Take out the knife with the ultra-blade, and put it in the mixer in its stead. Olive oil should be added before starting the P1 simmer procedure. Then, take the mixer out of the bowl. Stir in the other ingredients, except the almonds, and mix well. Adjust the thermostat to 210 degrees Fahrenheit and left it alone for 20 minutes. Let sit for 5 minutes. Place the rice that has been cooked in a large basin, fluff it with a fork, and then toss in the almonds. 
Persian rice with raisins
This saffron rice prepared in the manner of Persian cuisine is a bowl of sumptuous and flavorful rice with raisins that is flavored with dried fruits and is filled with the smell of saffron and entire spices. It owes its history to the Mughal Emperors, who governed the Indian subcontinent in the 16th century and left behind a gastronomically rich legacy for future generations. They brought with them the Persian culinary traditions, such as the extravagant use of saffron and dried fruits, and because of them, Indian cooking methods started to be mixed with Persian flavors. When they initially arrived in India to govern, they also brought with them the Persian culinary traditions. You just need the following things for the ingredients: 1 cup Basmati Rice A speck or two of saffron 4 tabs milk 1 tabs unsalted butter To adjust the temperature: 4 almonds, which have been blanched and cut in half, and 4 cashew nuts (halved) 1 finely chopped walnut (small pieces) 1 tbsp. golden raisins 1 dried fig chopped (optional) Fresh pomegranate arils may be used as a garnish. Leaves of fresh mint (optional) Butter or olive oil to taste, 1 tablespoon 2 tablespoons of diced onions Recipe procedures for saffron rice. 
Crush the saffron, then add 1/8 cup of boiling water. Butter-saffron water (saffron dissolved in hot water). Apply saffron butter water circularly on rice. In a medium saucepan, boil olive oil and butter. First, onions, and then seasonings (bay leaf, cloves, green and black cardamoms, and cinnamon). S&P to taste. Add nuts and dried fruits thereafter. When they soften, remove from heat and pour over saffron rice. Simmer rice with mint for 2-3 minutes. After cooking, fluff rice using a plastic or silicone spatula. A rice cooker spatula makes fluffing easy. The rice is then colored and saffron-infused. Serve heated rice with pomegranate arils, it's good and pretty.