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{{Wikifiedrecipe}} |
{{Wikifiedrecipe}} |
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==Description== |
==Description== |
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==Ingredients== |
==Ingredients== |
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| − | * 450g ( |
+ | * 450g (1 lb) long [[grain]] [[rice]] |
* 400ml (¾ pint) boiling [[water]] |
* 400ml (¾ pint) boiling [[water]] |
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* 2 teaspoons [[salt]] |
* 2 teaspoons [[salt]] |
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[[Category:Arabian Recipes]] |
[[Category:Arabian Recipes]] |
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[[Category:Arabian Vegetarian]] |
[[Category:Arabian Vegetarian]] |
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+ | [[Category:Olive oil Recipes]] |
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+ | [[Category:Cardamom Recipes]] |
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+ | [[Category:Tomato Recipes]] |
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+ | [[Category:Cereals Recipes]] |
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+ | [[Category:Water Recipes]] |
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+ | [[Category:Rice Recipes]] |
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+ | [[Category:Salt Recipes]] |
| + | [[Category:Recipes that need photos]] |
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Revision as of 06:30, 6 January 2010
Description
Ingredients
- 450g (1 lb) long grain rice
- 400ml (¾ pint) boiling water
- 2 teaspoons salt
- 1 tablespoon olive oil
- 1 tablespoon tomato puree
- 2 cardamom pods
Directions
- Wash rice, drain and place in a medium saucepan. Add 400ml (¾ pint) of boiling water.
- Add tomato puree, olive oil, salt, cardamom, and cover pan. Boil on high heat for 10 minutes, until the water has evaporated.
- Lift the lid and give a quick stir, then place lid back on and simmer for 10 minutes on very low heat.