Step 1

Soak the raisins in the champagne, and set aside for 30 mins to an hour

Step 2

In a medium sauce pan, heat up the oil

Step 3

Add the onions and cook until soft and transparent

Step 4

Add the garlic and cook until fragrant and light gold

Step 5

Add the rice, season with the salt and stir

Step 6

Cook for about a minute, stirring

Step 7

Then drain the champagne into the pan (reserve the raisins for later), and cook until it is reduced/evaporated

Step 8

Add the water and bring to a gentle boil

Step 9

Reduce to a simmer, cover and let it cook until all water has been absorbed and the rice is cooked and firm (try not to peak – we don’t want to lose steam that’s precious for the next step!)

Step 10

Turn off the heat and add the raisins to the rice and cover the pan. Let the rice pot sit covered for another ~10 mins – steam

Step 11

When you are ready to serve, add the cashews and stir everything to combine and serve