posted
Where are these instructions, I so need them. I can not cook rice to save ny life. I can do all sorts of Egyptian dishes but have never been able to cook rice. please help
Posts: 2791 | From: www.flatsinluxor.co.uk, Luxor, Egypt | Registered: Jan 2003
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quote:Originally posted by akshar: Where are these instructions, I so need them. I can not cook rice to save ny life. I can do all sorts of Egyptian dishes but have never been able to cook rice. please help
It was on a thread about restaurants I think but here goes again if its been lost...just for you Jane
The rice I buy is names el Doha but any rice that calls itself Egyptian rice is fine. I also use Regina vernicelli...looks like cut up fine spagetti.
Heat about two table spoons olive oil in a pan, when hot add the vermicelli and cook till turns brown, meanwhile wash rice and boil water. You will need about twice as much water as rice. Add rice to pan and fry in oil for a short while then add boiling water. Add salt to taste and put on lid and simmer for about 12-15 minutes. You may need to add a little more water if it dries too quickly. Stir occasionally and when all water gone turn off heat and leave to cook a little longer in its own steam. It is the frying of the rice before adding water that stops it going into a gluey lump!
Good Luck Penny
[This message has been edited by Penny (edited 03 January 2005).]
quote:Originally posted by Penny: It was on a thread about restaurants I think but here goes again if its been lost...just for you Jane
The rice I buy is names el Doha but any rice that calls itself Egyptian rice is fine. I also use Regina vernicelli...looks like cut up fine spagetti.
Heat about two table spoons olive oil in a pan, when hot add the vermicelli and cook till turns brown, meanwhile wash rice and boil water. You will need about twice as much water as rice. Add rice to pan and fry in oil for a short while then add boiling water. Add salt to taste and put on lid and simmer for about 12-15 minutes. You may need to add a little more water if it dries too quickly. Stir occasionally and when all water gone turn off heat and leave to cook a little longer in its own steam. It is the frying of the rice before adding water that stops it going into a gluey lump!
Good Luck Penny
IT worked, I can't believe it, I made good rice, light, fluffy, everything it is supposed to be instead of the gluttoness mess I normally do.
posted
I too buy the Egyptian rice, lovely stuff and so cheap too. My tips is to add also a maggi chicken cube and at the end continue to cook a little longer in its own steam. It tasts fab with the Kofta that I buy from carrefour - its to die for I tell you. Posts: 203 | From: UK | Registered: Sep 2004
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