This festive rice pilaf is so good- it’s a classic Egyptian side dish, known as ruz bil khalta which is basically raisin rice infused with caramelized onions, and topped with toasted nuts. It’s such a step up from typical rice! This Middle Eastern raisin rice needs to be the next dish you try, and it pairs well with so many things.
This is the perfect dish to prepare for Ramadan or Eid (very festive occasions) or any family gathering you might have.
I have a couple gold standard rice recipes on my website, like this vermicelli rice and Egyptian rice that are always staples, but this raisin rice pilaf has a little something special.
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What makes this recipe so good:
- The caramelized onion flavor infuses all of the rice, and totally transforms the whole dish.
- Adding raisins and toasted nuts to rice gives a lovely sweet flavor and texture, and is a great way to bulk up rice.
- Ruz bil khalta is the perfect side dish to any Middle Eastern stew or grill dish, very versatile and delicious!
Ingredients you need:
- Onions: I usually use yellow onions when I caramelize them, but if you have red or white on hand, those will also work.
- Ghee: This is clarified butter, a traditional way of preparing this Egyptian rice. You can alternately use olive oil or regular oil, or even butter.
- Basmati rice: this is a long grain rice that’ll give you a fluffy texture with distinct grains.
- Chicken stock: You can use vegetable stock if you prefer to keep this dish vegetarian.
- Salt and black pepper: for seasoning
- Cinnamon powder and cinnamon stick: cinnamon is a really trademark flavor in this raisin rice, it gives it warmth and a hint of sweetness, so we use both a cinnamon stick and the dried powder to really up the flavor.
- Mixed nuts: Use any you like, typically pine nuts or slivered almonds or almond flakes would be used, but cashew would also be great.
- Raisins: Use golden raisins for the perfect mix of tangy and sweet.
See recipe card for quantities.
How to make the best raisin rice:
- Step 1: Melt the ghee in a large saucepan.
- Step 2: Add the grated onions.
- Step 3: Stir and cook until caramelized to a golden brown.
- Step 4: Add the rinsed basmati rice.
- Step 5: Toast the rice for 3-4 minutes.
- Step 6: Add the chicken stock and spices and stir to combine.
- Step 7: Bring the pot of rice to a boil, then reduce heat to low, cover and cook.
- Step 8: Cook until all the liquid has been absorbed, then set aside off the heat covered for 10 minutes.
- Step 9: Uncover, fluff with a fork, and discard the cinnamon stick.
- Step 10: Meanwhile, make the topping- melt ghee in a skillet.
- Step 11: Add the nuts and toast for a couple of minutes.
- Step 12: Add the raisins.
- Step 13: Toast for another couple of minutes until raisins are lightly golden brown and puffy.
- Step 14: Place the rice on a serving platter and top with reserved caramelized onions and toasted nuts and raisins.
Hint: Take your time toasting the rice, but keep stirring while you toast. Toasting really develops the flavor, but the rice can quickly stick to the pan.
Caramelized onion rice
Caramelizing onions takes a long time- it’s true, but it’s so worth it! The sweet flavor they add to this Egyptian raisin rice is incredible. Stick with it, and keep going until they turn deep golden brown.
How to serve:
- Plain – Although ruz bilkhalta is typically a side dish, feel free to serve this as a meal on it’s own, preferably with a green salad like fattouche.
- Alongside roasted lamb– Preparing Middle Eastern style roasted lamb, and serving it alongside this beautiful rice pilaf makes a show stopping meal.
- Alongside grilled meat- try it with these easy kofta kabobs, or any Arabic grill recipe.
Recipe variations:
- Minced meat – for a loaded version of this rice, almost like hashweh rice, add some cooked ground lamb or beef to the pot alongside the rice before cooking.
- For a lighter version – experiment with using brown basmati rice, and use extra virgin olive oil instead of ghee while cooking.
- A sweet version– Add 3-4 tablespoon of granulated sugar and 2 tablespoon of water to a large saucepan, and melt the sugar until caramelized. Proceed with the recipe as written, using hot water instead of broth to cook the rice. Top with shredded coconut, chopped dates, and a drizzle of rose water.
Storing Leftovers:
Leftover rice can be stored tightly covered in the fridge for 3-4 days. You can reheat gently on the stovetop (add a tablespoon or so of water to the skillet alongside the rice, cover and steam on low heat) or in the microwave, stirring halfway through heating time.
See the plain version of Egyptian rice on my website.
Expert tips and tricks:
- Once all the water is absorbed, remove the pot from the heat, and keep it covered for 10 minutes or so to steam. This will make sure the rice absorbs all the liquid and fluffs up perfectly.
- If there are any other spices you like adding to your rice (turmeric, cardamom, ground cloves) go ahead and experiment! A little goes a long way.
- Toast the rice thoroughly, but keep stirring throughout because the rice will have a tendency to stick.
Top Tip
Make sure the amount of water or stock you have covers the rice by about a 1/2 inch to get the accurate ratio of liquid to rice to get perfectly cooked rice that isn’t dry or mushy.
Recipe FAQs:
It’s a rice pilaf made with plenty of caramelized onions, raisins and toasted nuts. Some versions are sweeter and actually include sugar in the making, but this version is often served alongside roasted meat, grills, or stews.
I’d recommend sticking to basmati rice to get results that mimic those int this recipe. If you have short grain (calrose) rice, try this recipe instead.
If you use veggie stock or hot water instead of the chicken stock, then this can easily be turned into a vegetarian dish.
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Pairing
These are my favorite dishes to serve with [this recipe]:
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Raisin Rice
Ingredients
- 2 onions, grated or processed in a food processor until very finely chopped
- 1/3 cup ghee plus 1 tablespoon (you can also use olive oil)
- 2 cups basmati rice, soaked for 20 minutes then rinsed until water runs clear
- 3 cups chicken stock (1 stock cube dissolved in 3 cups hot water)
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon powder
- 1/4 teaspoon black pepper
- 1 cinnamon stick
- 1/2 cup mixed nuts, I used almond slivers, flaked almonds and pine nuts
- 1/2 cup golden raisins
Instructions
- Add 1/3 cup of ghee to a large saucepan over medium high heat. Once melted, add the grated onions and caramelize. Stir frequently, and cook until the onions turn golden brown, it may take a good 15-20 minutes.
- Once the onions have caramelized, set aside 1/4 cup of the onions onto another plate- this will be the garnish. To the rest of the onions in the pot, add the drained basmati rice, and toast, stirring constantly for 3-4 minutes.
- Add the chicken stock, salt, cinnamon powder, black pepper and cinnamon stick. Stir to combine. Let this mixture come to a boil, then cover, reduce heat to low and simmer for 15 minutes or until the rice has absorbed all the liquid.
- Turn of the heat and set the pot of rice aside without opening the cover. Let it stand 10 minutes, then fluff with a fork. Meanwhile you can toast the nuts and raisins.
- Melt the remaining tablespoon of ghee in a small skillet over medium heat. Add the nuts, and toast for a few minutes until they start to turn golden brown. Add the raisins, and cook for another minute or so then immediately remove from the heat into a small bowl.
- Place the rice (discarding the cinnamon stick) on your serving platter and top with the caramelized onions you reserved for garnish as well as the toasted nuts and raisins. Enjoy!
Video
Notes
📝 Ingredient Notes
- Ghee: Traditional and has a great distinct flavor but olive oil or butter can be used as substitutes.
- Onions: Yellow onions work best for caramelizing, but red or white onions will also do.
- Golden raisins: Preferred for their tangy-sweet balance, but regular raisins are also fine. You can even add dried cranberries or pomegranates, or chopped dates.
- Mixed nuts: Use your favorites — slivered almonds, pine nuts, flaked almonds, or even cashews all work well.
- Basmati rice: Soaking it for 20 minutes beforehand then rinse thoroughly until the rice runs clear to helpswith fluffiness and even cooking.
❄️ Storing Leftovers
- Store cooled raisin rice in an airtight container in the fridge for 3–4 days.
- To reheat: Add 1–2 tablespoons of water per serving and gently steam in a skillet over low heat or microwave covered, stirring halfway through.
🔥 Top Tips for Success
- Be patient with caramelizing the onions — deep golden brown is what you want, and it can take 15–20 minutes.
- Toast the rice in the onions and ghee before adding liquid — this enhances the nutty flavor and helps keep grains separate. Keep stirring so that the rice doesn’t stick to the bottom of the pan and burn.
- Let the rice steam covered off the heat for 10 minutes after cooking to absorb any extra moisture and fluff up.
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