A Yemeniyah's Recipes

If you are married to an Arab man from a region where rice is eaten often [almost daily basis], making rice can be a dilemma if every day is a surprise ranging from perfect to reactions such as, “Is this rice or Aseeda!” This rice recipe will help overcome those days when your rice is mistaken for Aseeda. No more surprises from now on, rather consistency. So pay attention!

Serves 2 comfortably and maybe even 3: 

1) 1 cup of Basmati rice [washed] DO NOT SOAK

2) Salt to taste

3) 2 pods of cardamon cracked open

4) 2 cinnamon sticks

5) a few peppercorns

6) 1-2 tbslp of extra virgin olive oil or canola oil

Preheat oven to 350 degrees fahrenheit. Bring water to a rolling boil. Add salt [make sure it’s enough, since this is the only time you will be salting the rice], cardamon, peppercorns, cinnamon sticks and let boil for a minute or so. We want the water to acquire the flavor and scent of these spices.  Add the rice and let boil until almost done–‘almost done’  means that when you bite into it you feel it needs about a minute or two to be completely cooked through. Turn off and drain water. In the same pot [if oven proof/if not then use a casserole dish] add one tblsp of olive oil to the bottom , add the rice, sprinkle about 2  tblsp of water onto the rice, and the rest of the olive oil. Cover and place in oven for 20 minutes. The finished product as they say in Aden comes out, “With each rice on bad terms with its neighbor” :) which means that it comes out restaurant style.