Jasmine Rice with Dried Fruit

This is jasmine rice dressed up for company. The fragrant Thai-style rice gets toasted to bring out its popcorn-like aroma, simmered in curry-scented butter and chicken broth, then finished with a colorful jumble of dried cranberries, currants, pears and figs. The dried fruit absorbs steam from the hot rice, plumping into soft, jeweled morsels.

Toasting the rice before cooking is the step that elevates this pilaf above ordinary rice. Heat brings out the nutty, almost popcorn-like aroma that jasmine rice is known for, and gives the finished dish a depth that boiled rice lacks. Just toss in a dry wok until the grains turn barely tan; longer and the rice burns.

The curry powder is bloomed in butter with onion and celery before the rice goes in. This step develops the spice depth without making the rice taste hot. A single tablespoon of curry is the right dose: present but not dominant, working alongside the dried fruit rather than overpowering it.

Adding the dried fruit off the heat is intentional. They plump on residual steam without turning to mush, holding their shape and bite. Adding them earlier in the cook turns them into sad, dissolved bits of color.

Pro Tips

• Use a heavy-bottomed pot with a tight lid. Rice cooks better with controlled steam.
• Don’t lift the lid while the rice cooks. Every peek releases steam and pushes back the cooking time.
• The 10-minute rest after cooking is non-skippable. It lets the rice finish absorbing moisture for the proper fluffy texture.
• Sunflower seeds add crunch; substitute toasted pine nuts, slivered almonds, or chopped pistachios.

Variations

• Swap chicken broth for vegetable broth for a vegetarian version.
• Add a pinch of saffron threads to the broth for a more Persian-style pilaf.
• Use basmati instead of jasmine for a different fragrant rice profile.
• Stir in chopped fresh cilantro or mint at the end for a brighter finish.
• Serve alongside roast chicken or grilled lamb chops.