Christmas Rice recipe

In a medium pot, melt 2 tablespoons of butter over medium heat. Add the minced garlic and sauté for 1 minute until fragrant. Stir in the rice, coating it with the butter, and cook for 2–3 minutes. Add the hot water and salt. Bring to a boil, then reduce the heat to low. Cover and let it simmer until the water is mostly absorbed (about 10 minutes). Once the initial water is absorbed, add the dry sparkling apple cider. Stir gently and continue cooking over low heat until the rice is tender and the liquid is fully absorbed (about 10 more minutes).

Transfer the cooked rice to a large mixing bowl and let it cool slightly. Stir in the toasted almond slices and the additional butter. Mix well to distribute the butter evenly. Pack the rice mixture firmly into a lightly greased bundt pan or a medium-sized serving bowl. Let it rest for 10–15 minutes before unmolding onto a serving plate. Garnish the rice with extra sliced almonds and golden raisins. If desired, place the molded rice in a preheated oven at 350°F for 10 minutes to warm through before serving.