Rice

When we were in Egypt and had guests over one time, one of them commented on how “mushy” my rice was. While I was taken aback at the lack of tact, it really didn’t measure up to Middle Eastern rice which is not mushy when prepared and you can eat it with your fingers. So here is how an Egyptian sister schooled me at making rice.

Here is Yemen, they sell Amreeki rice (however it tastes nothing like the rice I grew up on and I don’t really care for this; Basmati, and Mazah. (Of course there are other types too). I love the mazah rice and it very rarely comes out too sticky (unless we add too much water).

 

Plain Rice

3 cups rice

2 tbsp butter

water

salt, 1-2 teaspoons

 

  1. Put the butter in a saucepan over medium heat and let melt.

  2. Add the rice and stir until coated with butter.

  3. Add enough water to cover the rice (about 1/2 inch over the top of the rice) and give a quick stir.

  4. Add salt.

  5. Cover with lid, cook over low heat for about 30 -40 minutes or until rice is soft.

  6. Fluff with fork.

This method yields a non mushy rice that can be eaten easily with the fingers, insha Allah.

You can also add the famous Maggi cubes (chicken buillion cubes) to give it more flavor.


This is my own creation that I made up while here in Yemen.

Rainbow Tuna Rice

1 can of tuna

3 cups rice

2 tbsp butter

1/2 can pineapple chunks

2 tomatoes, chopped

1/2 green pepper, chopped

1 small onion, chopped

salt, 1-2 teaspoons

 

  1. Put the butter in a saucepan over medium heat and let melt.

  2. Add the rice and stir until coated with butter.

  3. Add onions and green pepper and stir.

  4. Add enough water to cover the rice (about 1/2 inch over the top of the rice)

  5. Add salt.

  6. Cover with lid, cook over low heat for about 30 -40 minutes or until rice is soft.

  7. Fluff with rice and add tomatoes and pineapple chunks.

 

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