IRAQI PINK RICE
"This is UmmBinat's review at other place. It brings up good points. This is what I was looking for but I did modify the proportions of ingredients as I thought it needed. First the amount of 1 1/2 cups water to 1 cup rice does not seem correct. I used white Indian Basmati which I rinsed and soaked a little while as I see Iraqi family members do, although I'm not sure they do it specifically in this recipe. CW makes this for dinner, (smallest meal of the day), a mushy variation and that is what I tried to imitate with this recipe so I did use a lot more water, maybe 3 cups and even more tomato paste as well. I added sea salt and freshly ground black pepper to taste. I'm quite sure she doesn't use ketchup. She serves it with watered down thick yogurt (yogurt being an essential accompaniment in my opinion), whole herb springs and green onions on the side to go along if wished. In Arabic the translation of this dish would be red rice. I think next time I may use a bit more onion as it wasn't exactly the same as hers but pretty darn close. I also used extra canola oil partially because I know she wouldn't use olive oil in cooking and my olive oil would burn as it is unrefined. With the modification of the liquid I would give this it's fifth star. Only some people like it mushy but 1 1/2 cups water to 1 cup rice would not even be cooked in any variety."
Provided by @MakeItYours
Number Of Ingredients 7
Steps:
- Step 1
- Wash rice 3 times. We are not making sticky rice here.
- Step 2
- Saute onion in olive oil or veggie oil ,on medium heat for about 5 minutes until lightly browned.
- Step 3
- Add rice until all grains are cooked.
- Step 4
- Add water with tomato paste and salt and pepper mixed inches.
- Step 5
- Turn flame up to high. When mixture comes to a boil, cover with a tight fitting lid. Reduce to a simmer; allow to cook 20 minutes; turn off heat.
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