Ayman’s Mother’s Rice (aka Egyptian Rice)


During 2005, Ayman Sorour, a senior manager from Egypt who works in the field of landmine action, was attending  a five-week training session at James Madison University (where I work) in Harrisonburg, Virginia (US). He was very hungry for his homeland food and he made this rice at a party for all the participants during a party it our house. Thankfully, I was clever enough to watch him make it!

This is a flavorful rice from the Middle East. It is made somewhat like Rice-a-Roni. It is the perfect accompaniment for lamb, fish or chicken. Serve family style in a pretty bowl or individually on each plate.

Ayman’s Rice
Serves 4

1 tablespoon extra virgin olive oil
1 cup of white rice
2 cups of water
1/4 teaspoon cumin
1/2 teaspoon cinnamon

In a medium saucepan, heat the oil and add about 1/4 cup of rice. Cook over medium heat until the rice is golden brown. Add the spices. Stir to release flavor; add the remaining rice and stir. Add the water and stir. Cover the pot and cook over low heat until the water is completely absorbed, about 20 minutes.

~Lois

Recipe Idea Shop

Advertisements

About Lois

My husband, Don Crawford, and I love to cook. For me, it's more about eating delicious food than the actual cooking. I like to cook mostly because I like to eat, and I like the proud sense of accomplishment when the food I make is appreciated by others. For Don, it's all about presentation. So we make a good team. I'm too impatient to create beautiful presentations (usually), but he sweeps in and takes over so it all turns out great. All our recipes are tried and true!
This entry was posted in Accompaniments, Cooking Tips, Gluten free, Kid-friendly foods, My life, Side Dishes, Supper, Type A, Vegan, Whole Grain and tagged , , , , . Bookmark the permalink.