Kalijira Pilaf with Pine Nuts

Size does matter when it comes to rice. The grains of Kalijira, a fragrant basmati-like rice from Bangladesh, are only a third to half the size of basmati grains, and they cook in about half the time. Frankly, saving 10 minutes or so doesn't justify paying $4 to $6 a pound, the price of Kalijira. But its appealing size may seduce you. You'll find Kalijira rice where gourmet, specialty, and natural foods are sold.

Yield: Makes 3 1/4 cups; 4 or 5 servings
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 197
  • Calories from fat: 30%
  • Protein: 7.7g
  • Fat: 6.7g
  • Saturated fat: 2.1g
  • Carbohydrate: 31g
  • Fiber: 1.2g
  • Sodium: 59mg
  • Cholesterol: 6.2mg


  • 1 cup Kalijira rice
  • 1 tablespoon butter or margarine
  • 1/4 cup pine nuts
  • 1 1/4 cups fat-skimmed chicken broth
  • 1/2 teaspoon fresh-grated nutmeg
  • 1 teaspoon grated orange peel
  • 1/4 cup orange juice
  • salt


  1. 1. Pour 1 cup Kalijira rice into a fine strainer. Rinse with cool water, draining often, until water is clear.
  2. 2. Meanwhile, in a 2- to 3-quart pan over medium-high heat, stir 1 tablespoon butter or margarine with 1/4 cup pine nuts until butter begins to brown, about 3 minutes. Add rice and stir until a few grains are lightly toasted, about 2 minutes.
  3. 3. Add 1 1/4 cups fat-skimmed chicken broth, 1/2 teaspoon fresh-grated nutmeg, and 1 teaspoon grated orange peel. Stir and bring to a boil, then reduce heat, cover, and simmer slowly until rice is tender to bite, 8 to 10 minutes. Add 1/4 cup orange juice, stir, and season to taste with salt.
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