Food recipes
Classic Aleppian Rice
Classic Aleppian Rice Ingredients: oil, olive, salad or cooking salt, table rice, white, long-grain, regular, unenriched, cooked without salt Directions: In a medium saucepan over medium heat, heat the vegetable oil f...
Classic Aleppian Rice
Ingredients:
oil, olive, salad or cooking
salt, table
rice, white, long-grain, regular, unenriched, cooked without salt
Directions:
In a medium saucepan over medium heat, heat the vegetable oil for about 30 seconds, then add the rice.
Stir for 30 seconds.
Add the salt and 3 cups water.
Bring to a boil over high heat.
Reduce the heat to low, and simmer, covered, for 30 minutes, or until the rice is fluffy.
To make ahata (crispy rice), if desired, reduce the heat to the lowest possible setting and let the rice cook until the rice at the bottom of the saucepan begins to transform into a toasted crust, about 1 hour.
Monitor the ahata closely so that the rice doesnt burn.
Ingredients:
oil, olive, salad or cooking
salt, table
rice, white, long-grain, regular, unenriched, cooked without salt
Directions:
In a medium saucepan over medium heat, heat the vegetable oil for about 30 seconds, then add the rice.
Stir for 30 seconds.
Add the salt and 3 cups water.
Bring to a boil over high heat.
Reduce the heat to low, and simmer, covered, for 30 minutes, or until the rice is fluffy.
To make ahata (crispy rice), if desired, reduce the heat to the lowest possible setting and let the rice cook until the rice at the bottom of the saucepan begins to transform into a toasted crust, about 1 hour.
Monitor the ahata closely so that the rice doesnt burn.