This Method Has Changed the Way I Make Rice

LEBANESE RICE

2-3 Tbsp Extra-Virgin Olive Oil

1 Cup Long-Grain Rice, Rinsed Thoroughly (I prefer Basmati)

1/4 Cup Cut Vermicelli, Angel Hair, or Spaghetti Pasta

1 1/2 Cup Water or Chicken Stock

1 Pinch of Cinnamon, optional

Salt and Pepper, to taste

1 Tbsp Extra-Virgin Olive Oil, for finishing (optional)

1-2 Tbsp Toasted Nuts, for finishing (optional)

INDIAN RICE

2 Tbsp Ghee or Butter

1 Whole Cinnamon Stick, (or about 1/4 tsp ground cinnamon)

2 Whole Cardamom pods, ground (about 1/4 tsp)

2 Whole Cloves, ground (about 1/8 tsp)

1/2 tsp Cumin Seed, ground

1 Cup Long-Grain Rice, Rinsed Thoroughly (I prefer Basmati)

1 1/4 Cup Water or Chicken Stock

Salt, to taste

1 Tbsp Ghee or Butter, for finishing (optional)

1 Tbsp Chopped Cilantro, for finishing (optional)

MEXICAN RICE

2 Tbsp Neutral Oil (I use Vegetable Oil)

2 Cloves Garlic, Minced

1/4 tsp Chili Powder, optional

1 Cup Long-Grain Rice, Rinsed Thoroughly (I prefer Basmati)

4oz Tomato Sauce

1 Cup Water or Chicken Stock

Salt, to taste

1 Tbsp Chopped Cilantro, for finishing (optional)

1 Tbsp Lime Juice, for finishing (optional)

HALAL YELLOW RICE

2 Tbsp Butter

1/4 Medium Onion, Diced

1 tsp Cumin Seeds, Ground

1 tsp Turmeric

1 tsp Smoked Paprika

1 Bay Leaf

1 Cup Long-Grain Rice, Rinsed Thoroughly (I prefer Basmati)

1 1/4 Cup Water or Chicken Stock

Salt and Pepper, to taste

1 Tbsp Butter, for finishing (optional)

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