This is a common dessert for Near Eastern Jews.

1 cup seeded raisins, chopped fine
1 1/2 pounds granulated sugar
1/4 cup water
1/4 cup chopped toasted almonds
1/4 cup chopped walnuts
1/4 cup chopped hazelnuts
1 pound borgoul or brown rice
Salt
1 teaspoon rose water or almond extract
1 teaspoon cinnamon or nutmeg

Boil sugar and raisins in the water until the bubble stage is reached. Remove from heat; add nuts. Cook borgoul or brown rice in slightly salted cold water to cover; drain when tender. Stir into the raisins and nuts mixture; cook about 5 minutes. Fold in the rose water or almond extract. Serve a heaping spoonful of this mixture over more nuts and top with an almond. Add a sprinkling of cinnamon or nutmeg if desired.

Serves 6 to 8.