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.
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.