White rice
| Preparation time | 5 minutes |
| cooking time | 20 minutes |
| enough for | 6 persons |
Ingredients
- A cup of uncooked white rice.
- Two cups of water.
- Two teaspoons of salt.
how to prepare
- Soak the rice and wash it until the color of the water is free from impurities, then put it in a colander and set it aside.
- Put the water on the fire until it boils, salt, then add the washed rice and gently stir a little.
- Reduce the heat, cover the pan and leave it on the heat for twenty minutes.
- Check the water level if it has completely evaporated after fifteen minutes.
- Remove it from the heat and pour it into a serving dish using a fork to separate the grains of rice from each other.
- Add a spoonful of melted butter to the pan before serving and sprinkle some chopped parsley or any favorite herb over the rice.
white and brown rice
| Preparation time | 10 minutes |
| cooking time | 30 minutes |
| enough for | 7 people |
Ingredients
- Five cups of Egyptian rice.
- Four cups of hot broth.
- A tablespoon of ghee.
- A bay leaf.
- Four tablespoons of corn oil.
how to prepare
- Wash the rice well until the color of the water is free from impurities, then put it in a colander.
- Heat the oil and ghee in a medium saucepan over medium heat.
- Add three cups of rice to the pan and fry until brown.
- Add the rest of the rice and mix the ingredients a little.
- Add the cups of broth to the pan, add the bay leaf, sprinkle a little salt to taste and leave on the heat until it boils.
- Reduce the temperature after the water boils, cover the pan and leave it on low heat for twenty minutes until the rice absorbs all the liquid.
rice vermicelli
| Preparation time | 10 minutes |
| cooking time | 20 minutes |
| enough for | 3 people |
Ingredients
- Three hundred grams of rice.
- Two onions cut into slices.
- Eighty grams of vermicelli.
- Twenty grams of clarified butter or ghee.
- Four hundred milliliters of vegetable broth.
- Forty grams of each of:
- Grilled pine.
- Pistachio cut into large pieces.
how to prepare
- Place the butter and onions over medium heat for two minutes and sauté the onions until soft.
- Add the vermicelli to the onions in the pan, stirring constantly, until the vermicelli turns golden brown.
- Immediately add the rice and stir until well coated in butter and season with salt to taste.
- Pour in the vegetable broth and let the mixture boil then leave it over low heat for fifteen to twenty minutes until it is cooked.
- Check the rice from time to time to check the liquid level.
- When ready to serve, the rice is poured and garnished with pine nuts and pistachios.
Paprika Rice
| Preparation time | 10 minutes |
| cooking time | 10 minutes |
| enough for | 3 people |
Ingredients
- Four cups of cooked rice.
- ¼ cup shredded and cooked beef bacon.
- An onion cut into cubes.
- A clove of crushed garlic.
- 1 tablespoon each of:
how to prepare
- Heat the oil in a deep saucepan over medium heat, add the onions and stir until browned and wilted.
- Add the crushed garlic to the pan, stir the mixture well, then add the tomato sauce to the mixture.
- Stir the mixture well, add the beef bacon, and add the paprika, while continuing to stir.
- Add the cooked rice to the mixture and stir over high heat, add the soy sauce and stir a little until the rice absorbs the taste of paprika and soy.