Rice, apple and raisin dressing is a traditional recipe with its roots in the Southern cuisine of the United States, particularly in regions like Louisiana, where Creole influence is strong. This dish combines sweet and savory flavors that make it unique and delicious. In different Latin American countries, although an exactly identical version may not exist, similar dishes are prepared under names like "rice stuffing" or "rice salad with fruits," highlighting fresh and dried ingredients that provide texture and flavor.
The versatility of the dressing, also known as stuffing in English, allows it to be adapted with local ingredients and personal preferences, maintaining that balance between the crunch of the nuts and the sweetness of the raisins and apple. Its preparation is common for special celebrations and family meals, being an ideal accompaniment for meats like pork or turkey.
How to prepare Rice, Apple and Raisin Dressing
To begin, combine the seasoning mix ingredients in a small bowl and set aside.
In a 2-quart saucepan, heat the vegetable oil over high heat until very hot, about 2 minutes.
Add the onions and bell peppers, sautéing for about 2 minutes, stirring occasionally.
Add the pecans and continue cooking for about 3 minutes, stirring occasionally.
Then, add the raisins and unsalted butter, stirring until the butter melts. Cook until the raisins are plump, about 4 minutes, stirring occasionally.
Add the rice along with the seasoning mix and cook until the rice begins to look fluffy; Chef Prudhomme recommended using converted rice. This will take about 2 to 3 minutes, stirring almost constantly before the rice looks fluffy.
Add the broth, scraping the bottom of the pan well, and add the chopped apples.
Cover the saucepan and bring to a boil.
Reduce the heat and simmer, covered, for 5 minutes.
Remove from heat and let it rest, covered, until the rice is tender and the broth has been absorbed, about 30 minutes.
Finally, serve immediately, allowing about 3/4 cup per person.
