Rice - Assyrian Style Recipe
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Ingredients: |
Ingredients: 2 lbs. head rice (not Uncle Ben's) See notes below for Basmati rice instructions
5 qts. water
1/2 lb. butter (2 cubes)
1/4 cup salt
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Directions: |
Directions:Wash rice thoroughly a number of times. Bring water to boil in large 6 qt. pot. Add salt, let boil again, add rice. Let boil until almost done, about 8 minutes or al dente. Pour into colander, rinse off slightly with lukewarm water. Cut up one cube of butter on bottom of roaster. Use a rather large roaster so that the rice can expand. Add cooked rice. Cut other cube over top of rice. Pull away from sides of pan, and pile up like a mountain with a spoon making a hole in the mountain so it resembles a volcano. This allows it to steam like a volcano. Cover and let bake at 300 F for 15 minutes. Remove and stir by using egg turner to gently stir top to bottom to mix butter. Cover, place in middle of oven for another 20 minutes. Add 2 T of water, let steam another 10 minutes. Serve piping hot. |
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Notes: |
Personal
Notes: NOTE: It has been our custom to pre-soak our rice overnight or at least 6 hours before using but since most rice is now treated by either partially cooking or some preservative fashion, it is no longer necessary to do so. The only exception to this would be the Indian Basmati rice. The name Bisma in Assyrian means incense. It is called this because it has a distinctive odor when cooking, rather black walnut like. It also gets to be about three times its original length. To pre-soak just wash rice, cover with water but barely, add 3 T. salt, mix, and let stay overnight or until ready to use.
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