Kabuni – Sweet rice with spices
Kabuni is a typical Albanian dish. In the past, it was served as a main course and was made with mutton necks and their broth. Once the meat was cooked, it was torn up by hand and added to the rest of the ingredients. Below is the basic recipe using only rice and spices.
2 glasses of Water
1 glass of Sugar
1 glass of Medium-grain rice
2 tablespoons of Butter
1 tablespoon of Brown sugar
2 tablespoons of Almonds
1 teaspoon of Cinnamon
1 teaspoon of Cloves
1 tablespoon of Powdered sugar
1 coffee cup of Raisins
1. Bring the water to a boil together with five or six cloves.
2. Melt the butter in a non-stick pan, add the sugar and let it caramelize until it turns dark brown. Add the rice and toast it thoroughly.
3. Add the raisins and a pinch of cinnamon, and stir. Remove the cloves from the water, then pour it over the rice. Stir and cover with a lid until the water starts to boil. Once the water is boiling, cook for 2 more minutes.
4. Grease an oven pan with butter, and pour in the rice. Bake in a pre-heated oven at 200°C until the rice absorbs all excess liquids. A few minutes before it is done, sprinkle with cane sugar. Leave it in the oven until the surface is caramelized and a thin crust is formed.
5. Toast the almonds, set some aside, and chop the rest very finely. Once the rice has cooled, garnish with cinnamon and whole and chopped almonds. If you like, you can sprinkle some powdered sugar on top.
6. The kabuni can either be served directly in the pan where it was cooked, or in single-serving ramekins, garnished to taste. I like to add cloves and cinnamon sticks.