As you might know by now, I love cooking, trying recipes and making new ones. I think I can follow most of the recipes easily, thank God! However, there is one dish I always used to struggle with, it sounds like an easy dish but it always ends up either overcooked or undercooked, that is the Egyptian calrose rice. The traditional Egyptian rice recipe uses the short grain rice and not the long one. The long grain rice, I can cook it blind folded. There is something about this mean little grain that it gives me hard time. If I put too much water, it becomes mushy, if I decrease the water, it becomes crunchy. If I do exact recipe, it alternates the behavior randomly.
I almost gave up and took out my rice cooker to make rice until I saw what my father in law cooking that mean short grain calrose rice. It came out perfectly! So, I tried his recipe and it is pretty much different from all the recipes I tried, it solved the problem for me. If you can make calrose rice already, you do not need to try this recipe but if you are one of that short grain victims, give this Egyptian adjusted recipe a shot!
1 cup of the mean short grain rice
1 cup of Fideo pasta (short thin cut pasta)
2 cups boiling water
2 tablespoons corn oil
1/2 bouillon cube or 1 teaspoon bouillon powder (optional)
salt (1 teaspoon, I tend to add double that but you can taste and adjust)
1/8 teaspoon pepper
First thing, start with the water to get it hot. I use my electric kettle for that.
Wash the rice and let it drain in a strainer over a deep plate.
In a small pot, add the pasta and stir constantly until golden brown.
Add the rice and mix with the pasta.
Add the 2 tablespoons of the corn oil and stir.
Make sure all the rice grains are mixed well with pasta and the oil as in the above pic.
Now add the hot water.
Add the salt and pepper.
Add the bouillon stock.
Let it boil for 30 seconds.
It could be eaten with some veggies and beef stew: recipe of beef stew with veggies