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Measurament conversion

Classic Aleppian Rice    From: Tami S
Serves/Yields: Serves 6 - 8
Prep. Time: 5 minutes
Cook Time: 40 minutes
Category: rice, passover
prepare method: simmering
Difficulty: Easy
Style: Syrian
Dish Type: side
Kitchen Type: parve
kosher: yes
Classic Aleppian Rice
Press To Enlarge
This recipe is similar to Persian rice, with golden, crunchy crust that sticks to the bottom of the pot. However, Persian rice uses butter, while the Jewish Aleppian style substitutes oil to meet Jewish dietary restrictions.
1 tsp kosher salt
2 cups long-grain white rice, preferably basmati
1/4 cup vegetable oil

In a medium saucepan bring water and salt to a boil. Add rice and boil 10 minutes. Drain rice in colander and rinse in warm water.

In a 2 to 3 litre saucepan, heat the oil for about 30 seconds, and then add rice. Cover the pan with a kitchen towel, and then a heavy lid over that. Cook rice on a medium-low heat for 30 to 35 minutes until fluffy and a crust has formed at the bottom.

Dip the bottom of the saucepan in a large bowl of ice water for 30 seconds. Turn upside down on platter and golden rice crust will be on top.
Source: Aromas of Aleppo by Poopa Dweck
Sent ByRate this Recipe
Tami S
20/04/08 09:29
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