Thursday,20 September, 2018
Current issue | Issue 1259, (20 - 26 August 2015)
Thursday,20 September, 2018
Issue 1259, (20 - 26 August 2015)

Ahram Weekly

Sufra Dayma: Khalta rice

Serves 4-6

2 cups Egyptian rice (washed, rinsed, drained)
1 onion (finely chopped)
100 gm blanched, slivered almonds
120 gm raisins
2 1/4 cups stock (or) water + 2 bouillons
1 tsp ground cinnamon + extra pinch
1 tsp 7 spices + extra pinch
1/2 tsp ground black pepper + extra pinch
2 tbsp vegetable oil + 2 tbsp extra (to fry almonds)
30 gm butter

To prepare khalta:  In a small pan, add extra oil and almonds; offheat.  Over medium heat, stir until almonds are golden.  Add washed, drained raisins.  Add all seasoning pinches and a pinch of salt.  Stir until fragrant.  Add only approximately 20 mls of hot water or stock;  just enough to help incorporate ingredients, stir, cover and remove away from heat.  Heat a medium-large cooking pan on high.  Add oil and butter.  Stir onion on medium heat, until about to change colour.  Add all measured seasoning and salt.  Stir until fragrant.  Stir in drained rice.  Keep stirring until grains are shiny.  Add hot stock, or water and bouillons.  Cover and bring to a boil.  When waters are almost absorbed, place a simmering rice ring under pan and lower heat to the minimum.  Quarter of an hour later, fluff rice with a big fork and stir in prepared khalta, distributing it well.  Cover and continue cooking for 45 minutes more.  Remove from heat.  Allow to rest for a few minutes.  Fluff and serve.

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