Cranberry and peas pilaf
Serves 20 to 25
6 cups Basmati rice
12 cups salted water
2 stickb butter, about 1/2 cup
2 cups dried cranberries
2 cups frozen peas, defrosted
Wash the water with luke warm water until the water runs clear. Cover the rice with 2-inch water and let is soak for at least 10 minutes. Drain and reserve.
Bring the 12 cups salted water to a boil and add the rice. Add the soaked rice and butter and continue to boil until the rice is still firm and almost most of the water is absorbed, about 12 to 15 minutes.
Reduce the heat to low and cover the rice with damp kitchen towel and cover with a tight lid.
Let it cook for 3 to 5 minutes until the rice is cooked. Gently fluff it with a fork.
You can also cook the rice in a rice-cooker as per the instructions.
Toss in the cranberries and peas.
For the Rice; for each pound of raw rice add 1/2 c. of dried cranberries and 1 c. green peas. And that's it!.
We steam the basmati rice in the steamer with some salt and little butter and then add the cranberries and peas in the end. Its really simple and great.