Basmati Rice Dressing with Dried Fruit, Toasted Almonds, and Coconut

Methods/steps

Preheat oven to 350?. In a 2- to 2 1/2-quart pan over high heat; bring 3 1/2 cups water and the rice to a boil. Reduce heat to low; cover; and simmer until water is absorbed and rice is tender to bite; about 45 minutes. Meanwhile; in a bowl; combine dried apricots and cranberries. Cover with boiling water and let stand until fruit is plump; about 15 minutes. Drain. Place coconut and almonds in two separate 10- by 15-inch baking pans. Bake; stirring occasionally; until golden; 4 to 5 minutes for coconut; 8 to 10 minutes for almonds. In a 6- to 8-quart pan over medium-high heat; melt butter. Add onion and red and green bell peppers; stir until onion is limp; about 5 minutes. Reduce heat to medium and add ginger; garlic; curry powder; cumin; salt; pepper; cardamom; orange peel; lime peel; and cinnamon; stir just until spices are aromatic; about 30 seconds. Remove from heat. Stir in cooked rice; dried fruit; almonds; and coconut. Spoon into a shallow 3-quart baking dish and cover with foil. Bake until hot in the center; about 30 minutes.