Champagne Basmati Rice
30 minutes
Serves: 4
A fun holiday side dish with rosemary-infused basmati rice simmered in champagne before champagne-soaked dried fruits are mixed in. It’s a sparkly and seasonally flavored dish perfect for a holiday table toast or ringing in the New Year!
Ingredients
Royal Basmati Rice, 1 cup, washed and soaked for 10 minutes
Champagne, 1/2 cup for soaking + 1 cup
Dried cranberries, 1/4 cup
Dried apricots, 1/4 cup, thinly sliced longways
Garlic, 4 cloves, thinly sliced into round discs
Salt, 1/4 teaspoon
Fresh rosemary, 1 small stem
Olive oil, 2 tablespoons
Preparation
- Wash and soak the basmati rice in cold water for 10 minutes. Drain and set aside.
- Soak the dried cranberries and apricots in just enough champagne to cover the fruit, about 1/2 cup. Let them sit while the rice cooks to infuse the fruit with champagne flavor.
- Heat the champagne and 1/2 cup of water in a medium saucepan over medium heat and bring it to a low boil. Add the rosemary stem and a pinch of salt.
- Add the soaked rice to the saucepan. Stir gently, then cover and reduce the heat to low. Cook for 12–14 minutes or until the rice absorbs the champagne.
- Heat olive oil in a small pan over medium heat. Add the thinly sliced garlic and cook until golden and crisp. Remove from the pan and place on a paper towel to drain excess oil.
- Remove the rosemary stem from the rice and fluff with a fork.
- Plate the rice in a serving dish. Arrange the champagne-soaked dried fruit and crispy garlic in the center for an elegant presentation. Serve warm and enjoy!
