posted
Ok, this is a serious question. My husband and I have constant discussions about Egyptian rice and I argue that it is NOT real rice, he insists it is. I prefer the regular long grain or basmatti (YUM Wild Rice, can't find that here in Egypt).
I have tried to cook Egyptian rice the same way I cook all other types of rice I've ever found in the states, but I can't seem to do it! It comes out so nasty and slimy and gooey. Can native Egyptians please give me the secret? Also, is there a way to cook it without using grease/oil/butter?
Thanks for serious replies. Posts: 13440 | Registered: Feb 2006
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posted
my kingdom gave me a few tips in the "BURNED PAN" thread. you know the first time i shopped for rice in australia, it took me about 20 minutes to figure what i wanted, i've never seen so many choices!
by the way how do you cook rice in the states?
Posts: 4446 | From: Egyptian in Sydney | Registered: Mar 2005
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posted
True there are many types of rice elsewhere. It's very simple, just clean the rice, and double the amount of water that you use of rice. Example: If you use one cup full of rice cook it in 2 cups full of water.
You take the water and boil it first. Then add the rice. Stir well and cover the pot tightly. Cook ON LOW for about 15-20 minutes (check and taste the rice until it's perfect). Usually 20 minutes is the average.
posted
oh the egyptian way is differnt. clean the rice, and get all the dirt out of it (very important in egypt. then put some egg noodles with oil, or samna, and fry until golden (i can never get this right) when its done add the rice, and mix them up together. then add an equal amount of water. so, one cup or rice= one cup of water. add some salt. then put it on medium fire until most of the water is gone, then lower the fire, and wait until its cooked.
Posts: 4446 | From: Egyptian in Sydney | Registered: Mar 2005
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quote:Originally posted by *Tigerlily*: Which makes you a semi-vegetarian.
And I thought fish are animals too......
They are and I don't eat them.
In Japan the word sushi refers to a broad range of food prepared with sumeshi or sushi meshi, which is vinegared rice. Outside Japan, sushi is often taken to mean raw fish, which is a confusion with sashimi, the properly generic term for fresh seafoods served raw.Posts: 2334 | Registered: Aug 2002
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quote:Originally posted by With a name like Smuckers: Ok, this is a serious question. ....
Can native Egyptians please give me the secret? Also, is there a way to cook it without using grease/oil/butter?
Not secrets but some hints: - Wash thoroughly until the water runs clear (cuts down on the starch surrounding the grains) - Use less fat, just enough so that the all the grains are coated and have an opaque look. (Can always add a couple of tablespoons of butter into the rice after cooking) - Use less water than the two to one ratio used for basmati rice.
Posts: 143 | From: Silicon Valley | Registered: Mar 2006
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posted
It really helps to use one of those heat diffuser things also. When I cooked rice in Egypt I did it much the same as rice at home only I couldn't get the heat under control, the rice kept sticking and wanting to burn. My SIL showed me that the heat diffusers do the trick. I much prefer basmati rice as well.
Posts: 2735 | From: my desk | Registered: Jul 2005
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posted
Are rice cookers not available in egypt? Just scoop cup of rice to cup of water put lid on, plug in switch on, and the bell goes off when it is done. It then goes low to keep warm. Very cheap to buy, around $30. Perfect rice everytime, no matter what type of rice. Posts: 1500 | Registered: Dec 2005
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quote:Originally posted by tootifrooti: Are rice cookers not available in egypt? Just scoop cup of rice to cup of water put lid on, plug in switch on, and the bell goes off when it is done. It then goes low to keep warm. Very cheap to buy, around $30. Perfect rice everytime, no matter what type of rice.
Egyptian rice is cooked differently, it is supposed to be fried a bit before cooking . It takes time to make egyptian rice ,no fast food. I have been trying to get it right , I have it almost right but not exactley according to my husband. I think that the real egyptian rice the grain is bigger. Here I have tried to make the brwon rice egyptian style and with that I have got closest to the real thing but I can not get it compleatley right.
Posts: 523 | From: Finland | Registered: Feb 2004
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quote:Originally posted by tootifrooti: Are rice cookers not available in egypt? Just scoop cup of rice to cup of water put lid on, plug in switch on, and the bell goes off when it is done. It then goes low to keep warm. Very cheap to buy, around $30. Perfect rice everytime, no matter what type of rice.
yeah i bought that, but havent used it yet. it just feels like cheating Posts: 4446 | From: Egyptian in Sydney | Registered: Mar 2005
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posted
Wow! I didn't know cooking rice could be so complicated.
I just put the rice into a pot, add twice the amount of water (and some salt), wait until it boils, then turn down the heat, cover and let it sit for 10 - 15 minutes ... et voilà!
It's important not to stir it because then it will get sticky.
Posts: 2334 | Registered: Aug 2002
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posted
I LOVE Egyptian rice!! I got my aunt to tell me how to cook it and my rice never comes out the same But I guess I'll keep trying.
Posts: 122 | From: England | Registered: Feb 2006
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quote:Originally posted by Dalia: Wow! I didn't know cooking rice could be so complicated.
I just put the rice into a pot, add twice the amount of water (and some salt), wait until it boils, then turn down the heat, cover and let it sit for 10 - 15 minutes ... et voilà!
It's important not to stir it because then it will get sticky.
how about the "sha3riya" egg noodles, when do you add them
Posts: 4446 | From: Egyptian in Sydney | Registered: Mar 2005
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I usually eat rice with Indian or Asian dishes, meaning I add veggies and sauce, so noodles wouldn't really fit in ...
Posts: 2334 | Registered: Aug 2002
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quote:Originally posted by Dalia: Wow! I didn't know cooking rice could be so complicated.
I just put the rice into a pot, add twice the amount of water (and some salt), wait until it boils, then turn down the heat, cover and let it sit for 10 - 15 minutes ... et voilà!
It's important not to stir it because then it will get sticky.
how about the "sha3riya" egg noodles, when do you add them
7ayat , I think it is the vermicelli=rice noodels you should add not egg noodels. You fry the vermicelli with the rice firts than add water and salt. Is there anybody who can tell exactley how to make egyptian rice! Is the grain of the Egyptian rice bigger and rounder than the one of the normal rice!!
Posts: 523 | From: Finland | Registered: Feb 2004
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posted
you know in egypt we just call is sha3riya. when i moved to australia they told me that the equivalent is egg noodles. i guess they were wrong!
Posts: 4446 | From: Egyptian in Sydney | Registered: Mar 2005
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posted
ha ha... hassanli... i can tell your gonna be an asset to the board. active posters seem to join and post on old threads... it always makes me smile!!!
Posts: 5642 | From: hellonearth.myfastforum.org Forum Index | Registered: Feb 2006
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posted
Heeeeeeeeeeey girls...ok as egyptian girl i'll tell u the secet of the egyptian mother's rice step BY Step for 2 persons ok 1- put 1 spoon (medium)butter 2-u can add sher3ria or no(may be u name it something else) 3-add about 1 and 1/2 cup of rice after washing it with water 4-the secret is in the next .... egyptians used to boil meat or chicken in water adding to it( 1 big onion +salt+ pepper and some spices (mara2a)) that is used in making egyptian soap..when is diluted with water or so any way egyptian women used this water in making rice 5-so when u add the rice in the butter and stirr it till it's coated and look shiny add the mara2a(or meat or chicken soap )to the rice just to cover the rice... 6- medium heat till the rice drink the water partly and then weak heat 7- secret no 2 never put the rice directly on the fire when u lower the fire..just put a metalic thing between.. That's allllllllllll don't worry it's easy in doing more than reading Posts: 336 | Registered: Dec 2004
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posted
Guess what! Today for the FIRST TIME IN my life I cooked Egptian rice perfectly! My husband was so happy and just smiled There may be hope for me yet! THanks to everyone for the advice!!! (I used chicken bullion cubes since we aren't eating bird flu chicken lately) Posts: 13440 | Registered: Feb 2006
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posted
Well I usually don't give out my cooking secrets but I think I can make an exception here The secret's in the amount of butter u put into the rice. Butter will give the rice a nice taste but too much will give it a strong buttery smell and taste which u don't want. For one cup of rice, about 5-10 grams of butter should suffice according to personal preference. Also use a teflon pan and put that metal thingy that someone mentioned above below the pan.
quote:Originally posted by 7ayat- nefsi fe sobya: my kingdom gave me a few tips in the "BURNED PAN" thread. you know the first time i shopped for rice in australia, it took me about 20 minutes to figure what i wanted, i've never seen so many choices!
by the way how do you cook rice in the states?
Where in Sydney are you located ?!
Posts: 512 | Registered: Mar 2006
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quote:Originally posted by Dalia: Wow! I didn't know cooking rice could be so complicated.
I just put the rice into a pot, add twice the amount of water (and some salt), wait until it boils, then turn down the heat, cover and let it sit for 10 - 15 minutes ... et voilà!
It's important not to stir it because then it will get sticky.
Don't do this with Egyptain rice you might get a bad result "labba we call it"
Posts: 1022 | From: cairo | Registered: Oct 2005
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quote:Originally posted by el_la7w_el_khafy: Well I usually don't give out my cooking secrets but I think I can make an exception here The secret's in the amount of butter u put into the rice. Butter will give the rice a nice taste but too much will give it a strong buttery smell and taste which u don't want. For one cup of rice, about 5-10 grams of butter should suffice according to personal preference. Also use a teflon pan and put that metal thingy that someone mentioned above below the pan.
Happy rice cooking!
Thanks for the advice. Now if I could just figure out what the metal thingy is.....
Posts: 13440 | Registered: Feb 2006
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quote:Originally posted by With a name like Smuckers: Thanks for the advice. Now if I could just figure out what the metal thingy is.....
Hi Smuckers!
The "metal thingy" is a heat diffuser and you should be able to get one for a few pounds at any kitchenware shop.
Posts: 4576 | From: Cairo | Registered: Jun 2002
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