By MiNDFOOD Magazine
Preparation Time
Cooking Time
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  • 1½ cups basmati (or long grain) rice
  • 1½ tsp fine salt
  • 3 tbsp unsalted butter
  • 1 small onion, sliced
  • 2 carrots, peeled, shredded
  • 1 cup cashews, toasted
  • ½ cup dried blueberries
  • ¼ cup orange juice
  • ½ tsp cinnamon
  • ½ tsp paprika
  • 8 witlof leaves or baby cos leaves


Wash rice and drain. In a large saucepan over a medium-high heat, boil 2¼ cups water. Add salt and season with freshly ground black pepper. Turn off heat. Cover to keep hot.

Meanwhile, melt butter in a second large saucepan over a medium heat. Add onion and sauté for 4 minutes or until softened but not browned. Add uncooked rice and stir to coat grains with butter. Cook until edges of rice grains begin to turn translucent, about 3 minutes.

Stir hot water into rice. Bring to the boil then reduce heat to low. Simmer, covered, for about 16-18 minutes or until all liquid is absorbed. Remove from heat. Remove lid and place clean folded tea towel over pan. Replace lid. Let stand for 10 minutes.

Meanwhile, in another frying pan over a medium to high heat, cook carrot, stirring, for 5 minutes or until tender. Add cashews, blueberries, orange juice, cinnamon and paprika. Fluff rice then stir in carrot mixture. Toss well to combine. Serve warm in witlof or cos leaves.

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