One of the hardest things for me to get down when I started cooking was the correct way to cook rice. Growing up we never ate rice with our meals and the only time I ever remember having it was for dessert which was served with milk and sugar and not that often. However, when you marry an Arab you better learn how to cook rice because most meals that do not involve rice do not equal much of a meal and I have become quiet fond of the dish myself. You can really do a lot with rice I have found out over the years. This recipe is the simple white plain rice you will find served on most tables. Arabs always add a cube of Maggi in their rice dishes and well most other dishes as well. Vinegar is really great when cooking rice because it keeps the rice from being sticky and makes it fluff to perfection. This is one the two recipes for basic rice that I always use, enjoy.
7 cups water
4 white rice seasoning cubes (you can use 7 cups of chicken broth to replace cubes and water)
1 tablespoon white vinegar
3 cups basmati rice
1/2 cup butter
1 1/2 teaspoons ground turmeric
1. In a 4-quart saucepan add water, bouillon cubes and vinegar, bring to boil.
2. Add the rice and cook for 10 minutes or until the rice is almost tender. Drain in a strainer. Heat half the quantity of butter in a large saucepan, add turmeric and cook for 2-3 minutes.
3. Add the cooked rice and spread the rest of butter on top of rice without stirring.
Cover and cook on low heat for at least 30 minutes or until rice is cooked. Fluff up the rice using a wooden fork in order to become yellow and white mixed colors.
Yields: 5-6 servings