Timman

Timman

Steamed white rice

By
From
The Complete Middle Eastern Cookbook
Serves
5-6
Photographer
Alan Benson

Iraqi steamed rice is rather like the chelou of neighbouring Iran, but there is sufficient difference in the preparation to warrant its inclusion. As with chelou, it can be just steamed to a light fluffy grain, or cooked in such a way as to achieve a crisp golden rice crust on the base of the saucepan.

Ingredients

Quantity Ingredient
400g basmati, or other good-quality long-grain white rice
85g ghee
or 85ml oil
2 tablespoons salt

Method

  1. Wash the rice well in cold water. Drain well.
  2. Heat 1 tablespoon of the ghee or oil in a heavy-based saucepan and add the rice. Stir over high heat for 2 minutes, then add 2 litres warm water and the salt. Bring to the boil, stirring occasionally. Boil for 5 minutes, then drain.
  3. Heat another tablespoon of the ghee or oil in the same pan. Add the drained rice and spread evenly. Pour the remaining ghee on top of the rice.
  4. Cover tightly with a lid. For rice without a crust, cook over constant low heat for 40 minutes. For rice with a crust, cook over medium heat for the first 10 minutes, then reduce the heat to low and cook for a further 30 minutes.
  5. To remove the crust easily, place the pan in cold water for 5 minutes to loosen the rice from the base. Otherwise, fluff up the rice with a fork and pile it into a serving dish. If the crust is present, break it into pieces and place it on the dish around the rice.
Tags:
The Complete Middle Eastern Cookbook
Tess
Mallos
Middle Eastern
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