Recipe Idea: Egyptian Rice (Ayman’s Egyptian Rice)
Hi. It’s Lois in the kitchen at Recipe Idea Shop, talking about Ayman’s Egyptian Rice. 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 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!
This 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.
Read on for recipe an nutrition…
- 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.