By UmmBinat on April 16, 2009
Photo by Cookgirl
Photo by Cookgirl
"Produces a light fluffy, tasty grain. I always use chicken or beef stock depending what I am serving it with. May be made yellow by adding 1/2 tsp turmeric. Enjoy this with Khouzi Ala Timman (Iraqi Lamb Shanks and Rice) (Gluten-Free) with or without stock, Saudi Chicken Kofta and Lentil Stew (Gluten-Free), Bamia or other stews, kabobs, etc."
Serving Size: 1 (353 g)
Servings Per Recipe: 3
"This is really good rice. I followed Cookgirl's suggestions and loved the result. I also added tumeric --such a pretty and delicious way to make the rice."
"This was an outstanding rice dish. Easy to prepare and made a beautiful presentation.
I used half olive oil/butter and after the 15 minutes cooking had completed, left the pan covered on the burner with heat turned off for the indicated 25 minutes. To serve, the rice was first loosened from the side of the pan with a spatula, then the pan was inverted onto a platter (carefully!) That way the golden bottom crust showed and finally garnished with the pine nuts. Mmm, so good and went well with Chef Kate's Recipe #447725 PS a folded up sacking cloth/tea towel replaced the paper towels."
"Gosh, this is really nice and easy. I used my rice cooker, which made it really easy. I used two rice cooker cups of rice, sauteed them in the skillet, then transferred to the rice cooker, and added broth to the 2 cup level in the cooker. This made it quite care-free for me. A nice accompaniment to baked chicken."
"Simply delish! I omitted the pine nuts as we are not crazy about nuts in our meals. Wonderful flavour; I served it with Recipe #369174 which was a perfect match. I cut back the recipe to 2/3 and I still had plenty of left overs (2 adults). The serving size is VERY generous. Made for Ramadan tag"
"Excellent rice recipe! The rice turned out very tender and fluffy. I used butter, which gave it a wonderful flavor, and the toasted pine nuts added nicely to both the taste and texture. I let the pot sit on low heat while waiting for a lamb stew to be ready without the rice drying out or scorching. Thanks for posting! ~Sue"