Sweet Rosh Hashanah Rice with Apples and Honey
A fragrant, lightly sweet rice pilaf made with fluffy basmati rice, tender apples, honey, cinnamon, raisins, and toasted almonds. This easy apple honey rice is a festive Rosh Hashanah side dish for pot roast, brisket, chicken, or fall dinners.
Ingredients
For the apple honey rice
- 1½ cups basmati rice
- 1 tablespoon olive oil
- 1 small yellow onion finely diced
- 2 medium apples peeled, cored, and diced small, about 2 cups
- 1 teaspoon ground cinnamon
- 2 cups low-sodium chicken broth or vegetable broth
- ½ teaspoon kosher salt or to taste
- 2 tablespoons honey
- ½ cup raisins golden raisins, or dried cranberries
- ¼ cup toasted slivered almonds or chopped pecans optional
- ¼ cup pomegranate arils optional
- 1 tablespoon chopped fresh parsley optional
Instructions
- Rinse the basmati rice in a fine-mesh strainer under cold water until the water runs mostly clear. Set aside.
- Heat olive oil in a medium saucepan with a tight-fitting lid over medium heat. Add the onion and cook for 3 to 4 minutes, until softened.
- Add the diced apples and cook for 3 to 4 minutes, stirring occasionally, until they begin to soften. Stir in the cinnamon and cook for 30 seconds.
- Add the rinsed rice and stir for 1 minute to lightly toast the grains.
- Pour in the broth and add the salt. Bring the mixture to a gentle boil.
- Once boiling, cover the saucepan tightly and reduce the heat to low. Cook for 15 to 18 minutes, or until the rice is tender and the liquid is absorbed. Do not stir or lift the lid while the rice cooks.
- Remove the pan from the heat and let it rest, covered, for 10 minutes.
- Fluff the rice gently with a fork. Fold in the honey and raisins or dried cranberries.
- Transfer to a serving bowl. Top with toasted almonds or pecans, pomegranate arils, and parsley if using. Serve warm.