Chalau

Chalau

Steamed rice

By
From
The Complete Middle Eastern Cookbook
Serves
6-8
Photographer
Alan Benson

Ingredients

Quantity Ingredient
600g basmati or other good-quality long-grain white rice
60ml vegetable oil
2 teaspoons salt

Method

  1. Pick over the rice if necessary and place in a sieve. Wash under cold running water until the water runs clear. Leave to drain for 30 minutes.
  2. Heat the oil in a heavy-based saucepan and add the rice. Stir over medium heat for 5 minutes.
  3. Add cold water to a level 2 cm above the surface of the rice — reaching up to the first joint of your forefinger is a reliable indication of the level required. Stir in the salt.
  4. Bring to the boil, stirring occasionally until boiling, then reduce the heat to low. Cover the rim of the pan with a cloth or two paper towels and fit the lid on tightly.
  5. Cook gently for 30 minutes over low heat. Fluff up the rice grains with a fork and mound on a platter to serve.

Alternative method

  • Wash the rice only if necessary. Bring 2 litres water to the boil in a heavy-based saucepan, then add the rice and 1 tablespoon of salt. Stir until the water comes to the boil, then boil, uncovered, for 8 minutes. Drain. Place the rice in a large casserole dish, add the oil and toss to coat the grains with oil. Add 1 teaspoon salt and 125 ml cold water. Cover the rim of the casserole with a cloth or two paper towels and fit the lid on tightly. Cook in a preheated oven at 150°C for 30 minutes.
Tags:
The Complete Middle Eastern Cookbook
Tess
Mallos
Middle Eastern
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again