Afghan Brown Rice Recipes

RICE FROM AFGHANISTAN

Rice from Afghanistan image

Found on ricegourmet.com. I don't know how authentic this recipe is to the rice served in Afghanistan. Furthermore, the directions were incomplete and ingredients were missing from the list. I made do with what I had to work with here.

Provided by COOKGIRl

Categories Rice

Time 33m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 cup long grain basmati rice
2 tablespoons oil (I used olive oil)
1 medium yellow onion, thinly sliced
1/2 inch cinnamon stick (1 cm)
1 bay leaf, rubbed (I use fresh bay leaves that I keep on hand in the freezer)
3 whole cloves
1 pinch mace (small pinch)
1/2 teaspoon salt, to taste
1 tablespoon sugar

Steps:

Soak the rice for 15 minutes. Wash well and drain. (I try to remember to soak and drain the rice first thing in the morning.).
Heat the oil in a skillet or pot on medium and fry the onions until brown; about 5 minutes.
Add the cinnamon, bay leaf, cloves and mace, and sauté a few minutes or until the spices start to smell fragrant. Lower the heat to medium-low and add the sugar; let the sugar caramelize about few minutes.
Add the rice and sautè for 3-4 minutes, stirring frequently and scraping up any rice that sticks to the bottom of the pan. Add salt to taste.
Stir in 2 cups boiling water; bring to a boil, cover and simmer on low for 18 minutes or until the rice is perfectly cooked and the water has completely absorbed.
Transfer rice to a serving platter.
Remove the whole cloves before serving or at least warn the diners.

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