Apple Almond Rice

If you are looking for an exciting, flavorful alternative to standard cinnamon apples to serve alongside savory meat entrees, this Apple Almond Rice is a total game-changer. This dish boasts a uniquely nutty profile with a warm, sweet kick, making it the absolute perfect accompaniment for rich pork dishes, roasted chicken, or holiday hams.

The Science of Sweet and Savory

Pairing fruit with savory grains is a culinary tradition that balances heavy, rich proteins. By utilizing apple cider as the primary cooking liquid instead of standard broth, the complex natural sugars reduce and lightly caramelize into the grains as they cook. The addition of plump golden raisins provides bursts of concentrated sweetness that contrast beautifully with the earthy, toasted almonds.

Choosing the Right Ingredients

For the best textural results, this recipe calls for Jasmine rice, which offers a subtly floral aroma and cooks up light and fluffy. When it comes to the fresh fruit, a tart, crisp Granny Smith apple is ideal. Unlike softer, sweeter apples that turn to mush when sautéed, the firm flesh of a Granny Smith holds its shape beautifully while providing a bright, acidic bite to cut through the sweetness of the brown sugar and cider.

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Apple Almond Rice

Recipe by RecipesVilla

Servings

6

servings

Prep time

15

minutes

Cooking time

33

minutes

Calories

362

kcal

Ingredients

• The Rice & Liquids:

• 1 ¼ cups water

• 1 cup apple cider

• ¼ cup apple cider vinegar

• 1 cup golden raisins

• 1 ¼ cups jasmine rice

• 1 tsp white sugar

• 1 tsp brown sugar

• ¼ tsp ground cinnamon

• The Apple Almond Mix:

• 1 tbsp extra-virgin olive oil

• 1 Granny Smith apple (peeled, cored, and diced)

• 1 small sweet onion, diced

• 1 stalk celery, diced

• ¼ tsp ground white pepper

• ⅛ tsp salt

• 1 dash ground cinnamon

• ¼ cup blanched slivered almonds

Directions

• Simmer the Base: Combine the water, apple cider, apple cider vinegar, and golden raisins in a medium pot. Bring the mixture to a rolling boil, then add the jasmine rice.
• Cook the Rice: Cook, stirring often, until most of the liquid is absorbed by the grains, about 17 minutes. Mix in the white sugar, brown sugar, and ¼ teaspoon of cinnamon. Continue cooking until the rice is perfectly tender, about 3 minutes more. Remove from the heat.
• Sauté the Aromatics: While the rice is cooking, heat the extra-virgin olive oil in a large skillet over medium heat. Add the diced apple, sweet onion, and celery. Cook and stir in the hot oil until the vegetables and apples have softened, about 5 minutes.
• Toast the Almonds: Season the skillet mixture with the white pepper, salt, and a dash of cinnamon. Stir in the blanched slivered almonds and continue to cook until the nuts are fragrant and just starting to brown, about 3 to 5 minutes.
• Combine and Rest: Gently fold the warm apple and almond mixture directly into the cooked rice. Let the dish stand off the heat for about 5 minutes to allow all the flavors to fully combine before serving.

Notes

• Juice Substitution: If you do not have apple cider on hand, you can easily substitute an equal amount of grape juice or apple juice for the cooking liquid.
• Acid Adjustment: The apple cider vinegar provides a wonderful tangy kick to balance the sugars. If you prefer a sweeter, milder rice, you can reduce the vinegar to 1 or 2 tablespoons.
• Nut Variations: If you don’t have slivered almonds, chopped pecans or walnuts make excellent, buttery substitutes that pair beautifully with the apples.