Our guide for fool proof rice is to add marak off to each cup of rice. So for example, 2 cups of rice + 2 heaped tsps of marak off + 2 cups of water + 1/2 tsp each of salt and pepper = perfect white rice...full recipe and directions to follow.
Having Middle Eastern roots rice is a 'must' and a staple in our homes. Everything can go with rice and the kids love it. Hagit's baby loves it so much she stuffs it in hand fulls into her mouth. We don't want to embarrass our boys so we won't tell you just how much they love to eat this rice. Dafna's boys love white rice with soup as part of dinner on Friday nights. Brandon requests soup and rice when he knows he is coming in for a visit from San Diego.
On a healthier note, we have found that the brown Basmati rice is equally delicious for us adults but the kids have yet to fall in love with it.
Hagit's Fool Proof White Rice
1 1/2 cups of Basmati rice
3 cups of boiling water
2 heaped tsp of marak off
1/2 tsp each of salt and pepper
1 tbsp olive oil
1. Put oil in the pot and then saute the dry rice for 1 - 2 minutes
2. Add the boiling water which has in it the marak off, salt and pepper
3. Let it boil then lower the heat and cover the pot
4. Cook for 20-25 minutes until all the water has been absorbed by the rice
5. Turn the heat off
The rice will be soft and delicious ready to serve.
If you want to make this rice fluffy and the rice grains separate, then follow the directions until number 4, then pick up the top, put 2 sheets of paper towel over the pot and put the lid back on. The paper towel will now absorb all the steam from the rice. Make sure the heat is off, then give it 5 - 10 minutes to rest before you serve.
Dafna's Persian White Rice
1 1/2 cups of Basmati white rice
6 cups of water
1 1/2 tbsp of salt
1 tbsp of veg oil
1 tsp turmeric
1. After the rice has been washed very well, add to a pot of boiling water with the salt
2. Boil the rice for at least 30 minutes then test a few grains to make sure they are soft but not
mushy
3. Drain the rice in a colander
4. Meanwhile heat up the veg oil in a Teflon based 3 qrt pot with a good lid
5. When the oil is hot, not sizzling, add the turmeric and swish the pot to cover the bottom with the oil
and turmeric well, the heat can be medium high at this point
6. Add the rice and shape it into a mound in the pot. This will enable the bottom of the pot to get a lovely crunchy layer which is called 'tadig or bonn' and is very yummy
7. Now lower the heat to medium and leave the rice to cook/steam in the pot for at least 40 minutes
8. After 40 minutes take the lid off and test the bottom of the pot for a crunchy sound. If you don't hear it, leave the rice to cook for another 10 minutes (hover over it) and put 2 paper towels across the top of the pot and put the lid back on
9. Once the rice is done and you hear a crunch from the bottom when you feel it with a spoon, get a big round plate and gently but quickly flip the rice onto the plate so the bottom is now the top. Hopefully you see a beautiful crust of rice, yellowish from the turmeric and browned from cooking
This rice is very versatile and can be made with mixed vegetables or anything you feel like cooking with it.
Watch out for some more rice recipes soon. Meanwhile enjoy these two with your favorite soups, stews, roasts or anything you create.....B' Ta aavon
Hagit and Dafna
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