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    You are in: Home / Recipes / Iraqi Pink Rice Recipe
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    Iraqi Pink Rice

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    10 mins

    30 mins

    Dienia B.'s Note:

    From sooogood. Do not make this in a rice cooker. It is not Chinese food. Because the rice is steam cooked, it is important not to open lid while cooking, and to add the correct amount of water. One recipe uses ketchup, not tomato paste. I am adding the option of adding more water for a mushier rice per UmmBinat's suggestion since she is from the region and would know. Cook to your taste.

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    Units: US | Metric


    1. 1
      Wash rice 3 times. We are not making sticky rice here.
    2. 2
      Saute onion in olive oil or veggie oil ,on medium heat for about 5 minutes until lightly browned.
    3. 3
      Add rice until all grains are cooked.
    4. 4
      Add water with tomato paste and salt and pepper mixed inches.
    5. 5
      Turn flame up to high.
    6. 6
      When mixture comes to a boil, cover with a tight fitting lid.
    7. 7
      Reduce to a simmer; allow to cook 20 minutes; turn off heat.

    Browse Our Top White Rice Recipes

    Ratings & Reviews:

    • on December 11, 2011


      Well, Dienia, I took your challenge and made it in the rice cooker. I made it in the skillet through the rice being browned. I transferred that to the rice cooker, added the tomato paste and other ingredients, using the amount of water needed for 1 rice cooker cup worth of rice, and let it cook. Turned out nice and fluffy, not sticky at all. The rice is very mildly flavored, a perfect foil for highly seasoned food, but I'd like more seasoning if it were to accompany a plain meat.

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    • on February 08, 2012


      This is what I was looking for but I did modify the proportions of ingredients as I thought it needed. First the amount of 1 1/2 cups water to 1 cup rice does not seem correct. I used white Indian Basmati which I rinsed and soaked a little while as I see Iraqi family members do, although I'm not sure they do it specifically in this recipe. CW makes this for dinner, (smallest meal of the day), a mushy variation and that is what I tried to imitate with this recipe so I did use a lot more water, maybe 3 cups and even more tomato paste as well. I added sea salt and freshly ground black pepper to taste. I'm quite sure she doesn't use ketchup. She serves it with watered down thick yogurt (yogurt being an essential accompaniment in my opinion), whole herb springs and green onions on the side to go along if wished. In Arabic the translation of this dish would be red rice. I think next time I may use a bit more onion as it wasn't exactly the same as hers but pretty darn close. I also used extra canola oil partially because I know she wouldn't use olive oil in cooking and my olive oil would burn as it is unrefined. With the modification of the liquid I would give this it's fifth star. Only some people like it mushy but 1 1/2 cups water to 1 cup rice would not even be cooked in any variety. I will make this for DH and see what he thinks as to how it compares to CW's. DD1 and I love it. Made for FEBRUARY 2012 NA/ME TAG :)

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    Nutritional Facts for Iraqi Pink Rice

    Serving Size: 1 (164 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 218.3
    Calories from Fat 33
    Total Fat 3.7 g
    Saturated Fat 0.5 g
    Cholesterol 0.0 mg
    Sodium 648.5 mg
    Total Carbohydrate 41.6 g
    Dietary Fiber 1.3 g
    Sugars 1.5 g
    Protein 3.7 g

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