Cranberry Rice Recipe

Name: Cranberry Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups rice; 1 cup cranberries; 4 green chillies; 1/2 teaspoon turmeric powder; 3 tablespoons oil; 2 teaspoons salt; 1 teaspoon mustard; 2 1/2 teaspoons dhal ullutham paruppu/broken urid; 6 curry leaves; 4 asafoetida A pinch

Servings: persons

2 cups rice
1 cup cranberries
4 green chillies
1/2 teaspoon turmeric powder
3 tablespoons oil
2 teaspoons salt
1 teaspoon mustard
2 1/2 teaspoons dhal ullutham paruppu/broken urid
6 curry leaves
4 asafoetida A pinch

1
Soak rice in water for half an hour. Drain and cook the rice untill 3/4 done~each grain has to be separate. Let it cool
2
Grind the cranberries with green chillies to a fine paste. Keep aside.
3
Heat 2 tablespoon of oil in a kadai/pan. Add the cranberry paste, turmeric, salt and saute for about 3 to 4 minutes.
4
Add the cranberry masala to the rice.
5
Heat 1 tablespoon of oil in a kadai/pan. Add the mustard and when it splutters, add 1/2 teaspoon ullutham paruppu, asafoetida and curry leaves. Add to the rice and mix gently so as not to break the rice.

440

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 cups rice, 1 cup cranberries, 4 green chillies, 1/2 teaspoon turmeric powder, and more.

Yes, Cranberry Rice falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cranberry Rice

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