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Add a photoRice is what potatoes are in the American kitchen, it is served with lamb shish kabob, kurush (hood-ish) and dolma. I will follow with recipes of the above mentioned.
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Ingredients
- Any white, long grain. Of course not instant.
Directions
- Place desired amount of rice in saucepan, cover with cold water.
- You will notice the starch within the water.
- Drain starched infused water, rinse and repeat until water remains mostly clear.
- Let rice soak overnight, water just above rice.
- Let rice come to a boil then reduce heat until semi cooked, 5-7 minuites.
- Place in large surface baking pan with chunks of butter on top, covered 30-40 min.
- The grains should be separate and split at the ends.
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