Middle Eastern Rice RecipeOrigin: Middle East Period: Traditional |
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This is a recipe for perfect Middle Eastern rice. It assumes that your are using Basmati rice to make this, though other long-grain rice types will work as well. Ingredients
225g Basmati rice Middle Eastern Rice Preparation:Method:Wash the rice under cold running water to remove the excess starch. Meanwhile, add the water, salt, oil and spice blend to a large saucepan and bring to the boil on high heat. As soon as the water is boiling add the rice and bring the mixture back to the boil. Reduce to medium heat then allow to cook, uncovered, until most of the water is absorbed. At this point, reduce to a simmer, mix the rice from the bottom up, then cover and allow to cook for a further 15 to 20 minutes. Mix again from the bottom to the top then serve immediately. The recipe as it's stated here is intended for Basmati rice (Thai fragrant rice will be the same) but most other long grain rice types require a 1:1 ratio of rice to water. Adjust accordingly. |
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