Egyptian Rice

Have you ever wondered why rice gets thrown on a newly married couple? Supposedly it symbolizes fertility, wealth and luck. Sources say this tradition of throwing grains on the lovers dates back to Ancient civilizations like Rome and Egypt.  It was a common belief that Egyptians would hope this tossing of the grain would make the couple prosperous and  produce lots of children to help cultivate the land.

So far, every country I have “visited” has  a certain way of making rice and Egypt is no exception. This recipe comes from the cookbook I have been using “Nile Style, Egyptian Cuisine and Culture” by Amy Riolo.  I found it interesting that this method of making rice uses clarified butter. Clarified butter gets rid of all the milk solids and evaporates the water in the butter. The process makes a recipe a superior tasting product.  This recipe is easy to put together, tastes superbly and can virtually go with anything – stews, poultry, beef, seafood.  Check out the end of the recipe, a link on how to make clarified butter.


4 Servings

1 teaspoon clarified butter

1 cup Egyptian or other short-grain rice

1 3/4 cups vegetable or chicken stock

1/4 tsp salt, or to taste

Melt clarified butter over medium heat in a medium saucepan. Add half of rice, stir once, and continue to cook for 2 to 3 minutes, until rice is translucent. Add the remaining rice, stock, and salt. Stir to mix well and bring to a boil. Lower heat to low and cover the pot with a tight fighting lid. Simmer 15-20 minutes or until all the liquid is absorbed. Let stand 5 minutes before serving. .


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