Most grandmothers love cooking for their grandchildren, andKris Jenneris no exception.
So when mealtime comes for littleNorth West, Mason and Penelope Disick, the famous matriarch happily whips up her signature dish, that also happens to be the kids’ favorite.
“All three of them right now are in love with my pilaf,” says Jenner, whose first cookbookIn the Kitchen With Kris: A Kollection of Kardashian-Jenner Family Favoritesdebuts October 21. “It’s the perfect little side dish to any dish we cook for the babies. Whether it’s lamb chops or grilled chicken or even with applesauce. It’s hysterical; all of my grandkids are into my pilaf!”
And it’s no surprise why the dish is such a hit. The “family heirloom recipe” was passed down to Jenner from her late ex-husband, Robert Kardashian’s mother. And that is just what theKeeping Up With The Kardashiansstar is hoping to do with her own cookbook.
“As a family we love to entertain and have meals together, and now that I have grandchildren, I though it would be really fun to put together a lot of their favorite dishes,” Jenner tells PEOPLE. “It would be something they’d always have even when I’m not around. Just if for no other reason, it was for them.”
And speaking of “them,” the Kardashian-Jenner clan are fully represented in the book. The reality star includes family-inspired dishes likeKim’sSuper Cheesy Macaroni and Cheese,Khloe’sButtermilk Fried Chicken and even something for hersoon-to-be ex-husband—Bruce’sMeatloaf and Mashies.
For a taste of Jenner’s family-friendly rice pilaf, which can also be found in her new book (nowavailable for pre-sale), try her recipe.
Nana’s “Wedding” Rice PilafMakes: 8 to 10 servings
1/2 cup blanched silvered almonds3 tbsp. unsalted butter1½ cups vermicelli, broken into 1½ to 2-inch pieces2 cups long-grain rice3½ cups reduced-sodium chicken broth, heated to steaming1½ tsp. kosher salt¼ tsp. freshly ground black pepper½ cup seedless raisins
1.Heat a medium skillet over medium heat. Add the almonds and cook, stirring occasionally, until toasted, about 3 minutes. Transfer the almonds to a plate. Set aside.
2.Heat the butter in a medium saucepan over medium heat. Add the vermicelli and stir constantly until it is lightly toasted, about 1 minute. Add the rice and stir constantly until most of the rice turns chalky white, about 1 minute more. Add the chicken broth, salt, and pepper and bring to a boil over high heat. Reduce the heat to medium-low and cover the saucepan tightly. Simmer until the rice is tender and has absorbed the liquid, about 18 minutes.
3.Remove from the heat. Add the toasted almonds and raisins (do not stir them in) and cover the saucepan again. Let stand for 5 minutes. Fluff the pilaf with a fork and transfer to a serving bowl. Serve hot.
–Michelle Ward
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source: people.com
