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PREP TIME 10 MINUTES COOK TIME 40 MINUTES YIELDS 3 SERVINGS
This recipe is an exceptionally simple one that uses only four pantry ingredients. It's meant to act as a "base" for all kinds of Middle Eastern cooking, as well as a gateway to more difficult genres of rice (red rice, broad bean, etc.). Known simply as "white rice" (تمن ابيض) in Arabic, it's usually eaten alongside some form of stew, particularly ones featuring lamb meat and a vegetable. I recommend pairing it with this Iraqi-style bamia—but personally, I find it just as good on its own.
1 cup basmati rice
Water, as needed
½ teaspoon salt, or to taste
2 tablespoons cooking oil (rapeseed or sunflower preferred)
225 grams basmati rice
Water, as needed
3 grams salt, or to taste
30 grams cooking oil (rapeseed or sunflower preferred)
Due to quarantine limitations, ingredients photographed may not be entirely faithful to those listed. (Don't be afraid to get creative when making this yourself!)
Measure the rice into a medium bowl and wash thoroughly. To do this, soak the rice in water and run one hand through the grains until the water turns translucent. Drain and repeat until water runs clear.
Once done, add enough fresh water into the bowl to cover the rice by about 2 centimeters. Let soak for 30 minutes.
Drain the water from the bowl and transfer rice to a large pot. Cover again with water by 2-3 centimeters, add salt, and stir well. (Optionally, you can taste the water to ensure that it is sufficiently salted.) Bring the pot to a boil and leave for about 10 minutes, then run the contents of the pot through a sieve to drain the rice a final time.
Put the pot back on the heat and coat the bottom with oil. Return the boiled rice to the pot and cover with a lid, then leave to cook on low heat for at least 30 minutes. A little longer will do no harm, but be sure not to lift the lid prematurely and let out any steam. Once the rice is cooked through, serve and enjoy.
You may have noticed that the ingredients list gives no exact water measurement. While this may be an aggravating detail, Sarah assures you that the best dishes are made with eyed amounts. Trust your intuition!
When left steaming for longer than 30 minutes, a crispy layer of rice will begin forming at the bottom of the pot. So don’t worry about missing your kitchen timer; a small mistake might just result in a satisfying bit of texture in your final dish.
Basmati rice tastes best when paired with something hearty to heighten its flavor. We recommend this Iraqi-style lamb and okra stew!
ABOUT THE CONTRIBUTOR
SARAH DHEYAA HASAN • SWEDEN
Although originally from the capital of Iraq, Baghdad, Sarah spent the majority of her childhood away from there and was immersed in different cultures from a very young age. Learning more about different traditions and cuisine was (and still is) something that intrigued her immensely. So when Aria proposed joining The Red Goji, she immediately leapt at the chance. In her free time, Sarah likes to read, swim, or attempt to try new recipes. Currently lives in Sweden.