Ingredients
- 2 tbsp olive oil
- 100 g cappellini broken into 5cm long pieces
- 1 garlic clove minced, grated or puréed
- 2 cups rice
- 1 tbsp soy sauce
- 2.5 cups water boiling
- 1 tbsp brown sugar
- 100 g raisins hydrated in boiling water for 10min
- salt to taste
- toasted almonds for garnish chopped
Instructions
- Dissolve the sugar in the boiling water in a bowl.
- Toast the cappellini in olive oil on medium heat until really golden and set aside.
- Add more olive oil to the pan if needed and cook the garlic for 1 minute. Add the rice and cook while moving for a couple minutes.
- Add the raisins, pasta, soy sauce, salt and water and give it a stir. Taste the water to see if it's salty enough.
- Let it come to a boil on medium heat and reduce the heat to minimum. Put a lid on the pot and let it cook for around 20min. If your stove i too intense even at minimum you can put a pan under the pot so the heat arrives more gently.
- Uncover and use a fork to peek at the bottom and see if it's dry. If it is, move the rice around with a fork to fluff up.
- Serve and top with toasted chopped almonds.
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