Indian Style Rice

I wanted an Indian inspired rice dish to accompany my Tandoori Chicken. Cleaning out the pantry netted a wealth of finds. Raisins and cashews are a nice compliment to the rice along with the spices.

Serves 6

1 cup brown basmati rice
1 cup chicken stock
1 cup lite coconut milk
1 teaspoon garam masala
1/4 teaspoon crushed red pepper flakes
1 bay leaf
salt and pepper
3/4 cup cashew halves
1/2 cup golden raisins
2 tablespoons margarine or butter
1/2 a small onion diced
2 cloves garlic minced

Melt the butter or margarine in a medium sauce pot. Add the onion and garlic and cook until soft 3-5 minutes. Add the rice and let toast about 10 minutes stirring occasionally. Add the coconut milk, chicken stock, bay leaf, garam masala, raisins, salt and pepper. Bring to a boil reduce heat and let simmer covered. Cook time will vary from 40-50 minutes depending on the package's instructions. Meanwhile,toast the cashews in a dry skillet, stirring frequently. When they just begin to brown, turn off the heat and let them sit in the pan. The nuts will continue to brown. Turn off the heat and let the rice steam for 10 minutes. Stir in the cashews before serving.