Perfect Rice

Rice is a staple in any Middle Eastern kitchen, but it somehow trips up even the seasoned cook. There’s always the question of whether to soak or pre-wash. How much water is enough? How much is too much? Here, I have the perfect recipe for you to get the perfect pot of rice every time.

It’s important to start with medium-grain rice: Jasmine, Calrose or Egyptian. I always soak the rice for at least an hour so the grains are somewhat moistened. Then, after draining, I rinse the rice a 3-5 times under cold water to get rid of any excess starch. It’s important to do this by filling a bowl with water, swishing the rice around in the water, draining and repeating until the water runs clear.

Then, we’ll get to cooking. I let the rice dry for about 30 seconds before adding it to a preheated nonstick pot with 1-2 Tbsp vegetable oil or ghee. The heat should be on high. I add the rice with 1-2 tsp of salt, depending on the type of salt, and toss it constantly until the rice is translucent. I then add 1 c + 2 Tbsp of cold water to the pot, give it a quick stir, cover, let come to a rolling boil, and then turn the heat on the lowest setting. I wait until all the water is absorbed, about 20 minutes.

It will be tempting to look at the rice while it’s cooking. It’s important to keep the lid on the entire 20 minutes. Trust me on this one.

Rice is perfect next to anything saucy: mnazelet betinjan, molokhia, artichoke and beef stew, fosolia, and so much more.

I hope you give my rice recipe a try! If you do, don’t forget to put it in the comments to let everyone know how it worked out. I also love to see your creations! Tag @omayah.atassi and #omayahcooks on Instagram!

A perfect pot of medium-grain rice, an accompaniment to just about any dish.

Serves: 4
Prep time: 1 hour
Cook time: 30 mins

Ingredients:

1 c medium-grain rice, such as Jasmine, Calrose or Egyptian
1-2 Tbsp neutral cooking oil or ghee
2 tsp kosher salt, 1 tsp table salt

Instructions:

Soak the rice in a medium bowl with water for at least 1 hour.
Drain the rice and rinse in the same bowl until the water runs clear, about 3-5 times.
Allow the rice to dry for about 30 seconds. Add the cooking oil to a 3 qt. saucepan set over high heat. Add the rice and salt. Stir constantly until rice turns translucent, about 2-5 minutes.
Add 1 c + 2 Tbsp cold water to the pot and give everything a quick stir. Cover, allow to come to a full boil and turn the heat down to the lowest setting.
After about 20 minutes, remove from heat. Allow to sit for about 10 minutes before removing the cover and fluffing with a spoon.
Serve immediately or wrap in a blanket to keep warm if serving within the next 2 hours.