posted
Does anyone know why, according to my Egyptian family, I am supposed to spend 20 minutes removing the black bits before I cook rice and lentils? Can't you just eat them and hope for the best? Is this just a time wasting exercise? I don't remember seeing any black bits in the rice and lentils in the UK.
Posts: 588 | From: an oasis near the pyramids | Registered: Oct 2005
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quote:Originally posted by samakwish: Does anyone know why, according to my Egyptian family, I am supposed to spend 20 minutes removing the black bits before I cook rice and lentils? Can't you just eat them and hope for the best? Is this just a time wasting exercise? I don't remember seeing any black bits in the rice and lentils in the UK.
Haven't you found to buy rice and lentils without black bits there?!
Posts: 1414 | From: far away | Registered: Sep 2004
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posted
Hoping for the best might result in a broken tooth or two!! We don't have to do anything to the rice or lentils in the UK I agree, except rinse in water but you have to clean it over there. That is, unless some company has cottoned on and does it all for you first and is then packed..probably putting the price up sky high... Shirkat Expat...for rice and lentils, can see it now!! Posts: 606 | From: London, UK | Registered: Mar 2004
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posted
Ok, Well if broken teeth are the only problem - I think I will swallow mine and continue watching my husband carefully collecting the offending black bits onto the side of his plate!!
Posts: 588 | From: an oasis near the pyramids | Registered: Oct 2005
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posted
Yes, what's up with the sugar? I was wondering?? I don't do rice much just buy balsamic in a box...
Posts: 395 | From: Whereever I go | Registered: Jul 2004
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posted
Rice and lentils bought from the market must be picked through washed thoroughly...the little black bits are stones and mud!!
You can buy bags of lentils and rice from any supermarket (Gem lentils and Sohagy rice don't need to be picked through) and just wash them thoroughly....
posted
I have noticed the same, I also stick to basmati, mostly because the local rice is strange to me, not even rice and doesn't cook well...grrrr
Posts: 1074 | From: Menufia, Egypt | Registered: Oct 2005
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posted
It's only the really cheap type of rice that has black bits. Not the kind you buy in packets at the supermarket.
Posts: 372 | Registered: Jan 2005
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quote:Originally posted by Nooralhaq20055: I have noticed the same, I also stick to basmati, mostly because the local rice is strange to me, not even rice and doesn't cook well...grrrr
I prefer Basmati, too, it also goes better with the dishes I usually cook.
The local one is great for making sushi, though. Posts: 2334 | Registered: Aug 2002
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posted
My grandmother used to have us pick out the gritty pieces then soak the lentils to get rid of the 'storage dust' and other stuff. The bagged lentil tend to be 'cleaner' so just the soaking part softens them.
I usually add the seasonings (peppper, green onions, paprika, garlic, etc)at the end as oppoed to the begining of cooking because more are retained.
Posts: 1290 | From: usa | Registered: May 2005
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posted
Nooralhaq - I have had the same trouble with Egyptian rice it just comes out like sludge when I cook it. So I buy basmati from the supermarket now, but it is so expensive here. I think someone must be able to tell us how to cook Egyptian rice?!
Posts: 588 | From: an oasis near the pyramids | Registered: Oct 2005
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posted
You can actually buy Egyptian long grain rice...its much cheaper than Basmati and to my taste buds very acceptable. From what I been told the secret to cooking Egyptian short grain rice is that you have to cook the rice for a short while in semna (ghee) for a short while before you put the water in. Twice water to rice and salt to taste, then once it has boiled for a while (some say until the water is at the same level as the rice), cover the pan and leave for 20 minutes (or until the water is all absorbed and the desired consistency is acquired), without stirring or peeking (although I always do to make sure it hasn't boiled dry!) Its also nice if you brown vermicelli first before you put the rice in.
Posts: 4576 | From: Cairo | Registered: Jun 2002
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quote:Originally posted by samakwish: Nooralhaq - I have had the same trouble with Egyptian rice it just comes out like sludge when I cook it. So I buy basmati from the supermarket now, but it is so expensive here. I think someone must be able to tell us how to cook Egyptian rice?!
I've watched it cooked, it's fried first and then mixed with sometimes with pasta (what is called Vermichilli in the states). it's strange, kind of like Rice a Roni lol
Posts: 1074 | From: Menufia, Egypt | Registered: Oct 2005
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posted
Thanks for that Newcomer and Nooralhaq - I will have another go at cooking Egyptian rice
Posts: 588 | From: an oasis near the pyramids | Registered: Oct 2005
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