Poongar Red Rice Pilaf


1 cup Poongar Red Rice

2 cups vegetable or chicken stock

1/4 cup unsalted butter

1/2 onion, diced

2 garlic cloves, minced

1/2 cup sliced almonds

1/2 cup raisins

1/2 teaspoon ground cinnamon

1/2 teaspoon ground cumin

Salt and pepper to taste


  • Rinse the Poongar Red Rice in cold water and soak it in water for 45 minutes.
  • Bring 2 cups of vegetable or chicken stock to a boil in a pot. Drain the soaked rice and add it to the pot. Stir in some salt and cover the pot with a lid.
  • Reduce the heat to low and let the rice cook for 20-25 minutes or until tender.
  • In a large skillet, melt the butter over medium heat. Add the diced onion and garlic and saut√© for 5-7 minutes, or until the onion is translucent.
  • Add the sliced almonds, raisins, cinnamon, cumin, salt, and pepper to the skillet. Cook for another 2-3 minutes, or until the almonds are lightly toasted and the raisins are plump.
  • Fluff the cooked Poongar Red Rice with a fork and add it to the skillet with the almond and raisin mixture. Stir until well combined.
  • Serve the pilaf hot as a side dish or main course.

Electric cooker rice method:

Wash and clean the rice. Cook it for half an hour according to its desired consistency in an electric rice cooker.

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