Egyptian Rice?

Hi dear,

I live in AZ. USA, This is the way I cook rice:

- I buy Spanish rice.

- I soak it is salted -hot water for an hour.

- I wash it till its clear.

- then I use butter & add it to the rice.

- I leave it on low flame & keep stair it for 5 minute.

- at the same time I boil water & added to the rice.

- I put it on high flame till the water start disappearing from the face of the rice.

- then I put it in low flame.

- when its done, it is an Arabic rice. – trust me -

enjoy it ...............................

Here is how I make it

Get some vermicelli noodles (Durum Semolina type is best) and some ghee, put them in a saucepan.

Soak one cup of rice in water (tap water is fine) for about 10 minutes

Heat the saucepan with the ghee and the noodles, start stirring until the noodles become darker in colour.

Drain the rice from the water and add the rice to the saucepan. Stir them together

Get half a cube of chicken stock, add it to the mix, stir thoroughly

Add one and a half cup of water, stir gently. Turn down the heat.

Put the lid on the saucepan and leave to simmer. Check it every 5 minutes or so. If the rice is still hard add a little more water until it softens.

Once the rice is soft and fluffy you can serve!!!

NOTE : You can use fresh chicken stock if you prefer.

this way you making "boiled rice"

here is the way baby!

wash the rice then let it drain..

put ghee or oil and let heat for a minute or two,

then put the rice in and stir until the rice is full covered with ghee or oil..

then for every glass of rice you add a glass of water.. and then add about 1/4 extra cup of water "enough to cover the rice by 1 cm" and add salt as desired

it will boil after 2 min. or so, then reduce the heat or use smaller flame and cover it.. wait about 15/ 20 minutes until its cooked, if it tastes tender then its ok... Super easy!!

i like the way you are searching to do your man his favorite food =)

keep going!

The person who said too much heat was right.....

when you are boiling, the heat has to be so low that it will not scorch the rice on the bottom of the pan. In Egypt we use this round thing with small holes in it and a handle that distributes the heat more gently...

usually on my gas stove it takes like 20 minutes for this part...but basicly when all the water apears to be absorbed by the rice.

If all else fails there is an Egyptian rice recipe that calls for frying the rice first and it is so yummy..wish I knew the name.

It is great that you made the effort for him!

Also try this website has lot of Egyptian recipe..

http://members.cox.net/ahmedheissa/Recipnew.html

try this next time..

cook whatever meat dish you want for the side. and for the rice

rince about 2 cups of rice well till water runs clear then drain and set aside

in a large sauce pan, in either ghee, oil etc.. saute 1/2 chopped onion and a couple pieces of garlic minced.. saute until onion is clear..

then toss in the drained rice.. stir it around a bit till it looks shiny.. (about a min or two).. then add 5 cups of hot water (I just use hot tap water) and a generous amount of salt. and then stir once (dont keep stirring, this makes sticky gloppy rice).. then once it boils. cover with a good lid, turn down to lowest setting on stove and leave it for 15 min.. Do not open the lid no matter what you think.. resist this urdge.. the steam inside is what makes the rice fluffy.. then after 15 min.. lift lid and it should be all absorbed and done.. just fluff with a fork and thats it.....

goodluck!

Here is a sure way to cook Egyptian rice:

wash 2 cups of rice several times till the water becomes clean.

In a sauce pan put 2 cups of water, salt and butter or oil. Bring it to boil covered.

Check it, when it boils stir it with a spoon and lower the heat.

do not stirr it again. It will be ready in 10 minutes.

this is the recipe for Egyptian rice.

take one cup of rice , wash it , soak it in water and a little salt for an hour .

to cook it , use a utensil which ISNT STAINLESS STEEL , which doesnt burn food.

place a piece of butter / some sunflower oil in the utensil.

put on fire for 2 mins , add one cup water , salt to taste , wait till it boils .

wash the soaked rice , add it to the boiling water , cover the utensil.

after 5 mins , stir the rice once ,lower the fire to the minimum .

place a tin under the utensil to ensure the least fire possible to reach the rice .

after 5 mins it is ready .

bon apetit .

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you shouldnt let it boil for that long, once it has come to the boil turn it down very low till the water is evaporated.

edit; the thing that AMJ is talking about to distribute the heat evenly can be substituted for a couple of tin lids (like from tinned tomatoes or beans)

There was to much heat on the bottom there is a specail thing u can buy to stop the burning my mom has one that she bought from egypt