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Ryzi me Xirous Karpous: Rice with Almonds & Chestnuts


Rice with Almonds & Chestnuts

Rice with Almonds & Chestnuts

Photo © N. Gaifyllia, licensed to About.com, Inc.

In Greek: ρύζι με ξηρούς καρπούς, pronounced REE-zee meh ksee-ROOS kar-POOS

This recipe for rice with almonds and chestnuts is easy to make, and a seasonal favorite in autumn and winter. For best results, use converted (parboiled) long grain rice with this recipe.

Cook Time: 20 minutes

Total Time: 20 minutes


  • 1 tablespoon of margarine or butter
  • 4-5 chestnuts, coarsely chopped *
  • 1/2 cup of blanched almond halves
  • 2 cups of converted long grain rice
  • 1 1/2 teaspoons of sea salt
  • 1/4 teaspoon of freshly ground pepper
  • 4 1/2 cups of water


* See How to Prepare Chestnuts for Cooking

Melt the margarine (or butter) in a pot over medium-high heat and sauté the chestnuts and almonds with the rice until the nuts start to brown nicely. Add salt, pepper, and the water, bring to a boil and cook for 12-15 minutes until the liquid is absorbed.

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