JASMINE RICE WITH RAISINS AND SLIVERED ALMONDS

1 tablespoon peanut oil

1 teaspoon cardamom seeds

1 each Cinnamon stick, about 3 inches

2 each Cloves

½  cup Chopped fine onions

2 cups Jasmine rice

3 ½ cups fat free, low sodium chicken stock

1/3 cup golden raisins

Salt to taste

2 Tbs. Slivered toasted almonds

  1. Heat the oil in a nonstick saucepan over medium heat.
  2. Add the cardamom seeds, cinnamon and cloves stirring until fragrant.  Be careful not to burn the cardamom seeds.
  3. Add the onions and cook, stirring until translucent, 2 to 3 minutes.
  4. Add the rice and stir until the grains are well coated with onions and spices.
  5. Add the chicken stock and raisins and bring to a boil, stirring once. Reduce the heat to low simmer. 
  6. Cover the pan and simmer the rice until all the liquid is absorbed (do not stir the rice) about 15 to 20 minutes.  Check that the rice has absorbed the liquid.
  7. Cover and remove from the heat.  Let stand covered for 5 minutes.  Gently fluff the rice with fork or chopstick, sprinkle the almonds over rice. Serve hot.