Egyptian
Ruzz bi I Mukassarat - Egyptian Rice with Nuts
Rice, pine nuts and raisins simmered on the stove.
35 min · Serves 6 · Easy
6
Ingredients
Method
Start cooking mode- Prep 5 min · Cook 30 min · 35 min total
- easy
- 1
Finely chop onion. In the pot where you are going to boil the rice, melt 1 tablespoon butter and fry onions until light brown.
- 2
Add rice, fry, stirring, until slightly glassy. Add stock, salt to taste (if necessary). Bring to a boil, cover pot and let simmer at low temperature for 20 minutes.
- 3
Turn off heat and let the rice stand for 10 more minutes, still covered. Meanwhile melt the other tablespoon butter in a skillet, add raisins and fry, stirring, until soft (about 2 minutes).
- 4
Add nuts and sugar to the raisins, mix well and pour into a bowl that is big enough for the rice.
- 5
Fill cooked rice on top of nut-raisin mix, press down and then turn over onto plate.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
