Difference between revisions of "Timman Ahmar"
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* 2 [[cardamom]] pods | * 2 [[cardamom]] pods | ||
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# Wash [[rice]], drain and place in a medium saucepan. Add 400 ml (¾ pint) of boiling [[water]]. | # Wash [[rice]], drain and place in a medium saucepan. Add 400 ml (¾ pint) of boiling [[water]]. | ||
# Add [[tomato purée]], [[olive oil]], [[salt]], [[cardamom]], and cover pan. Boil on high heat for 10 minutes, until the [[water]] has evaporated. | # Add [[tomato purée]], [[olive oil]], [[salt]], [[cardamom]], and cover pan. Boil on high heat for 10 minutes, until the [[water]] has evaporated. | ||
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[[Category:Long-grain rice Recipes]] | [[Category:Long-grain rice Recipes]] | ||
[[Category:Tomato Recipes]] | [[Category:Tomato Recipes]] | ||
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Latest revision as of 15:58, 11 July 2012
Description
"Red rice"
Ingredients
- 450 g (1 lb) long-grain rice
- 400 ml (¾ pint) boiling water
- 2 teaspoons salt
- 1 tablespoon olive oil
- 1 tablespoon tomato purée
- 2 cardamom pods
Procedures
- Wash rice, drain and place in a medium saucepan. Add 400 ml (¾ pint) of boiling water.
- Add tomato purée, 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.
