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.


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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!
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