EGYPTIAN FRIED RICE
From Colette Rossant's charming memoir of growing up in Egypt and France, "Apricots on the Nile." She writes that the soft portion of this rice is served in one dish and the crispy bottom pieces in another. Both parts are delicious.
Provided by Chef Kate
Categories Short Grain Rice
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Rinse the rice under running water thoroughly and set aside in a colander to drain.
- Heat the oil in a heavy saucepan. When the oil is hot, add the rice and fry it until each grain is coated with oil.
- Add the water and salt to taste and stir.
- Cook, uncovered, over moderate heat until the water is absorbed.
- Cover, reduce heat to low, and cook for 30 minutes more.
- Spoon the top layer of rice into a bowl.
- Remove the browned layer with a spatula, break into pieces and serve alongside the rice.
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