Almond, Cinnamon, Cranberry Rice

For the Jewish New Year my mother usually prepared her stand-by rice dish: almond and raisin rice flavored with cinnamon.

I cannot stand Raisins.... but I love dried cranberries. If you must, you can switch back to Raisins or Currants.

Here's my take on my family's simple classic:

Ingredients:
1 cup uncooked white rice
1 cup dried cranberries, chopped (or raisins, currants)
1 cup slivered almonds (the flat kind are better than the long skinny kind)
2-3 tablespoons cinnamon (to taste)
2 tablespoons brown sugar
1 tablespoon olive oil
Pinch of salt.

1. Cook the rice as per package instructions.

2. In a skillet, heat the oil over medium heat. When the oil is hot, add the cranberries and cook for about a minute or two. Then, add the brown sugar and almonds.

3. When the cranberries are crisped and the almonds begin to brown, cut the heat. Mix in the cinnamon and a pinch of salt.

4. Enjoy with an extra sprinkle of salt for a nice sweet-salty combination.

5. Serve by sprinkling the cranberry/almond/cinnamon topping over the rice.

....Now if I could only find some photographs!

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