When you have a rice cooker, rice is the easiest side dish to experiment with. To that end, I came up with a nice little addition to our repertoire of rice sides (by repertoire, I mean two other kinds, plain and Apricot).
I make this by guesstimation when cooking three cups of rice so just play around with it because rice is cheap. Also, part of the timing for when to put each ingredient in is dependent on doing the work after starting the rice to cook. So I started the rice, then chopped the carrot and put it in, then cut up the apple and put it in. (If you don’t have a rice cooker, I can’t help you if you aren’t experienced in cooking rice on the stove top because I am terrible at it.)
- Start your rice cooking.
- Add in one medium carrot sliced into uniform pieces. (About 1/4″ thick, if you want thicker carrots, put it in before you start cooking the rice, if you want thinner or smaller pieces of carrot, put it in when you put in the raisins. Also, wash and/or scrub the carrot, but do not peel it. The best flavor is in the part that most people peel off. No wonder so many people don’t like carrots.)
- Cube two small or one large apple and add it in (I prefer Gala apples and I leave the peel on. If you use an apple with a tougher peel, you might want to peel your apples first.)
- Add in about 1/4 cup of raisins.
- Stir in about 1 tablespoon of cinnamon (adjust to taste).
- Continue to cook until the rice is done.
This dish is fantastically sweet and soft without being mushy. It goes great with fish, chicken, and even sandwhiches.