Riz mufalfal

Riz mufalfal

Plain rice

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

Ingredients

Quantity Ingredient
400g good-quality long-grain white rice
2 tablespoons Samneh
or 2 tablespoons ghee
2 teaspoons salt, or to taste

Method

  1. Place the rice in a bowl and cover with cold water. Stir with your fingers to loosen the starch, then drain. Rinse under running water, then drain thoroughly.
  2. Heat the samneh in a heavy-based saucepan. Add the rice and stir over medium heat for 2 minutes, or until the grains are well coated with fat.
  3. Pour in 750 ml hot water and add the salt. Stir occasionally until boiling, reduce the heat, cover the pan tightly and leave over low heat for 25 minutes.
  4. Turn off the heat and leave for 10 minutes before serving — the rice may be left longer if desired.
  5. Fluff up the grains with a fork before serving.
Tags:
The Complete Middle Eastern Cookbook
Tess
Mallos
Middle Eastern
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