Steamed Crusty Rice
You may find several types of rice in the market, you can determine the best and the worst kind from its volume not of its weight and the main difference between these types is the amount of water absorbed.
Before cooking rice, you should rub it in water to get ride of the starch powder that makes it sticky. So you should rinse till you make sure that the water is clean and this should be shortly before cooking it in order not to spoil it.
There are numerous ways for preparing rice, and more or less similar in the ingredients and the preparation of the rice itself. This is one of the Iranian ways of preparing rice.
المقادير
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1 cup yogurt |
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Mixed spices and salt |
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2 tablespoons ghee |
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2 cups long grain rice |
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طريقه التحضير |
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Prepare the rice by washing it in boiling water and drain. |
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Put on fire for 5 minutes in boiling 8 cups of heavily salted water, then drain and rinse in hot water. |
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Add the yogurt to one cup of half cooked rice, and stir well. |
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Swirl tablespoon of ghee in a heavy based pan to coat base and sides, then put rice-yogurt mixture. |
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Add the remaining rice and put over moderate fire to steam on top with breaking up clusters that form and sprinkling the rest of the ghee over it. |
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When cooked, put steamed rice in center of serving dish and break up the crusty rice into half-sized cubes and arrange all around neatly. |
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