Festive One-Pot Rice with Raisins and Dried Fruit

Tender, fluffy rice with raisins, dried apricots and prunes — a simple, truly festive dish with no added sugar. The dried fruit brings natural sweetness, while a little butter rounds out the flavor and gives it a soft, polished finish. Everything cooks in one pot — convenient, quick, and with minimal washing up.

Ingredients

• Long-grain rice — 10.6 oz | 300 g
• Water — 2 1/2 cups | 600 ml
• Salt — 1 tsp | 1 tsp
• Raisins, light and/or dark — 2.8 oz | 80 g
• Dried apricots — 3.5 oz | 100 g
• Pitted prunes — 3.5 oz | 100 g
• Vegetable oil — 1 tbsp | 1 tbsp
• Butter — 0.7 oz | 20 g

Step-by-Step Recipe

1. Rinse the rice several times until the water runs clear to remove excess starch.
2. Rinse the dried fruit and pat dry. Cut the apricots and prunes into generous strips; leave the raisins whole.
3. In a heavy-bottomed pot, warm the vegetable oil and half the butter (0.35 oz | 10 g) over medium heat. Add the dried fruit and warm for 1–2 minutes, stirring, so it releases its aroma.
4. Add the rice and gently toss to coat with the fruit. Pour in the water, season with salt, and bring to a boil.
5. Reduce the heat to low, cover, and cook for 15 minutes without lifting the lid.
6. Remove from the heat and add the remaining butter. Cover again and let stand for 10 minutes.
7. Fluff the rice gently with a fork and serve warm.

Serving

Serve as a sweet standalone dish with tea or as a warm dessert. If you like, garnish with a small handful of extra raisins. It tastes just as good warm as it does at room temperature.

Tips and Variations

• Rice: choose long-grain rice, such as basmati, for a lighter, fluffier texture.
• Washing: rinse the rice thoroughly until the water is clear — that is the key to keeping it separate.
• Sweetness: no sugar is needed; the dried fruit provides plenty of natural sweetness.
• Vegan version: replace the butter with an additional spoonful of vegetable oil.
• Texture: if you prefer a fuller dried-fruit flavor, increase the warming time in oil to 3–4 minutes, but do not let it brown.

Nutritional Value (per serving)

Calories	≈ 517 kcal
Protein	≈ 7 g
Fat	≈ 8 g
Carbohydrates	≈ 108 g
Fiber	≈ 7 g
Sugars	≈ 37 g
Sodium	≈ 580 mg

FAQ

Which rice is best for this dish?

Long-grain rice with a lower starch content, such as basmati, is ideal. It stays fluffy and holds its shape well.

Do the dried fruit need to be soaked first?

A quick rinse and pat dry are enough. If the fruit is very dry, soak it for 5–7 minutes in warm water, then dry it before heating.

Can I make this without butter?

Yes. For a vegan version, use only vegetable oil and increase the amount to 2 tbsp. The flavor will be more neutral, but still rich thanks to the dried fruit.