Egyptian Rice (Ayman’s Egyptian Rice) will make you smile. It’s easy and SO good.
This Egyptian Rice is a flavorful rice from the Middle East, spicy but not “hot.” It is made somewhat like Rice-a-Roni—you stir fry some of the rice until it starts to brown, and then you add the water and remainder of rice and ingredients. It is the perfect accompaniment for lamb, fish or chicken. Serve it family style in a pretty bowl or individually on each plate.
During 2005, a senior manager from Egypt named Ayman, who works in the field of landmine action, was attending a five-week training session at James Madison University (where I used to work) in Harrisonburg, Virginia (U.S.). He was very hungry for his homeland food, and he made this rice at a gathering for all the participants during a party it our house. Thankfully, I was clever enough to watch him make it!
What You Need
You’ll need measuring cups and spoons and a heavy bottomed pan. You also need cumin and cinnamon, both spices I use all the time.
Ayman’s Egyptian Rice Recipe
Ayman's Egyptian Rice Recipe
Flavorful rice that's a wonderful side dish.
- 1 tablespoon extra virgin olive oil
- 1 cup white rice
- 2 cups 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, stirring frequently, 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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Recipe Nutrition Information
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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